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1. Prep: Preheat the oven to 400°F (200°C).
2. Line a baking sheet with foil.
3. Bake potatoes: Add potatoes to the prepared baking sheet and prick each one a few times with a fork.
4. Drizzle potatoes lightly with olive oil and rub to coat potatoes (I use my hands).
5. Bake potatoes at 400°F (200°C) until fork tender, about 45-60 minutes.
6. While the potatoes are baking, cook the bacon.
7. Cook bacon: Add bacon pieces to a large Dutch oven and heat over medium heat.
8. Cook until crisp and the fat is rendered (they will overlap, then shrink).
9. Remove bacon with a slotted spoon to a paper towel lined plate.
10. Reserve ¼ cup for topping the casserole (the rest will go in the casserole).
11. Cube potatoes: Remove the potatoes from the oven and decrease the heat to 350°F (175°C).
12. While the potatoes are still warm (use oven mitts as needed), leave the skins on half of the potatoes and peel and discard the remaining skins.
13. Cut each potato in half, then slice into cubes.
14. Mash potatoes: Add cubed potatoes (and half skins) to a large mixing bowl along with butter, milk, sour cream, parsley and all seasonings.
15. Mash until smooth.
16. Add additional milk, as needed, so the potatoes are rich and creamy and not the least bit dry.
17. Stir in green onions, bacon for casserole, 3/4 cup cheddar and Gruyere.
18. Adjust seasonings to taste as desired.
19. Assemble: Transfer potatoes to a lightly greased 9 x 13 baking dish, spread into an even layer, then top with remaining 3/4 cup cheddar cheese.
20. Bake, uncovered, for 20-25 minutes.
21. Top with remaining bacon.
22. Garnish with additional green onions and fresh parsley if desired.

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