Peel, rinse and chop potatoes. Place in glass bowl, add 1/4 tsp of seasoned salt and mix. Cover with a glass plate. Microwave on High about 10 minutes or until potatoes are just soft. Stir halfway through cooking. (Caution: bowl and plate will be HOT!)
Preheat oven to 350 degrees F. Grease a 9x13 glass baking dish.
After potatoes are done cooking, remove from microwave, remove plate and allow to cool while preparing next steps.
Crack and mix the eggs with the milk and remaining seasoned salt. Mix well, until all yolks are broken and salt and milk are fully incorporated.
Add 3/4 of the cilantro, stir to combine.
Add cooled potatoes to the egg mixture and gently fold in until well combined.
Pour into greased baking dish. Bake at 350 for 35-45 minutes, or until a knife inserted into the middle comes out clean.
Allow to cool for 5 minutes before cutting. Sprinkle remaining cilantro on the hot casserole and enjoy!