Peel potatoes and cut into quarters. Place in a large pot and cover with one inch of water. Add salt and place over high heat. When water comes to a boil, reduce heat to maintain a simmer. Cook for 20 minutes or until potatoes are soft when poked with a fork. Drain well.
Place potatoes in a large mixing bowl with cream cheese, milk, butter, sour cream, seasoned salt, garlic salt, and pepper. Use an electric mixer to mix until smooth.
Stir in half of green onions and half of cheddar cheese and transfer to a lightly buttered casserole dish. Scatter remaining green onions, cheese and the bacon on top.