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Scrub and clean potatoes. Roughly peel the potatoes leaving on some of the skin. Cube into 2 inch pieces.
Place the potatoes in a pot with chicken broth on high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender (about 15-20 minutes).
Preheat the oven to 375 degrees F.
Strain the potatoes from the broth except about 1 cup of the liquid and put the cooked potatoes and broth into a large mixing bowl.
Add in the butter, sour cream, 1 cup of shredded cheese, green onions, bacon, salt and pepper. Mash the ingredients together until they are fully combined and the potatoes are smooth.
Lightly grease a 9x13 inch baking dish. Pour the potato mixture into the baking dish and spread it evenly. Sprinkle the remaining 1 cup of cheese on top.
Bake in a preheated 375°F oven for 25-30 minutes or until the cheese is melted and bubbly. Remove from oven and let it cool for 5 minutes before serving. Enjoy!