parmesan garlic twice baked potato casserole

parmesan garlic twice baked potato casserole 5 Idaho or russet potatoes 4 garlic cloves, pressed 4 tablespoons (1/2 stick) of butter, melted 1 1/3 cup of half and half 1 cup of Parmesan cheese salt and pepper to taste For the Topping 1/2 cup of Parmesan 1 tablespoon of butter Preheat the oven to 400. Pierce the skin of each potato a few times with a fork. Bake the potatoes for 60 minutes. Let cool. Cut potatoes in half and scoop the insides out into a bowl. Discard the skins. Add the melted butter, pressed garlic, 1/2 of the half and half and 1 cup of Parmesan cheese to the bowl. Mash with a potato masher until smooth or whisk with a hand mixer. Add the remaining half and half as needed until the potatoes reach your desired consistency. Season with salt and pepper . Spray a casserole dish with nonstick spray. Spoon the potatoes into the dish and spread them out evenly. Sprinkle the remaining half cup of cheese on top of the potatoes. Cut up a tablespoon of cold butter and dot it on the top of the potatoes. Bake at 400 for 15-18 minutes or until the top starts to brown slightly. Serve hot. NOTES You can bake the potatoes ahead of time.