Maggie's Twice-Baked Potato Casserole

Ingredients

• 4 lb. baking potatoes, about 8 medium
• 2 c. (1/2 lb.) shredded sharp cheddar cheese, divided
• 6-8 slices bacon, cooked crisply, crumbled
• 1/2 cup butter, (1 stick) softened
• 1 pint sour cream
• 1/4 c. chives or green onion, chopped for garnish
• 8 oz. cream cheese, at room temperature
• 2 cloves garlic, minced
• 1 1/2 t. salt
• 1/2 t. pepper
• non-stick cooking spray

Steps

1. Preheat oven to 350 degrees. Pierce potatoes and place on baking sheet. Bake until very soft, about 1 hour and 15 minutes.
2. Peel potatoes. Mash potatoes with a potato masher or a fork. Add cream cheese, butter, sour cream and 1 cup Cheddar. Stir well. Add garlic, salt and pepper; stir to combine.
3. Spray a 9x13 inch baking dish with cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate until ready to bake.
4. When ready to bake, preheat oven to 350 degrees. Remove plastic wrap; bake casserole until hot, 30-35 minutes. Sprinkle remaining 1 cup Cheddar over the casserole; return to oven for about 5 minutes, until cheese melts. Garnish with chopped chives or green onion and crumbled bacon.
5. Makes 10-12 servings