Twice Baked Potato Casserole

Modified from Paula Deen

8 medium baking potatoes, about 4 lbs

1 (8 oz) package of cream cheese, room temperature

1/2 cup (1 stick) butter, softened

1 pint sour cream

2 cups (1/2 lb) shredded cheddar cheese

2 cloves garlic, minced

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup chopped chives

6 slices bacon, crisp, drained and crumbled [I microwave my bacon for best crisp results.]

Preheat oven to 350 F. Pierce potatoes and place on baking ban. Bake for 1 hour and 15 minutes, until very soft. [You can also microwave these if you want. It takes about 6 minutes per pound of potato (only do one pound at a time). Microwave for 3 minutes, turn, and repeat. They'll be nice and tender.]

Peel and mash potatoes in a large bowl with masher or a fork. Add cream cheese, butter, sour cream and 1 cup cheddar cheese. Stir well. Add garlic, salt and pepper, and stir again.

Spray a 13 by 9 baking dish with cooking spray (non stick). Place potato mixture into dish, cover with plastic wrap and refrigerate casserole until ready to bake. When ready to bake, preheat oven to 350 F, remove plastic wrap and bake casserole 30-35 minutes or until hot. Sprinkle with remaining 1 cup of cheddar and return to oven for 5 minutes to melt cheese. Garnish with chives and bacon before serving.

Makes 10-12 servings.