Twice Baked Potato Casserole

Twice Baked Potato Casserole 8 medium russet potatoes, about 4 pounds 4 tablespoons butter, melted 1/2 to 3/4 teaspoon salt 1/4 teaspoon pepper 3 cloves garlic, finely chopped 4 ounces cream cheese, at room temperature 1/2 cup sour cream 2 cups shredded cheddar cheese 1/2 pound of bacon slices, cut into bits and fried 1/4 to 1/2 cup milk (if potatoes are too thick) 2 green onions, sliced Preheat the oven to 425 F. Line a small baking sheet with foil, Pierce the potato skins with a fork and place potatoes on the baking sheet. Bake for about 60 minutes, until tender. Remove the potatoes from the oven and reduce the oven temperature to 325°F. Let the potatoes cool slightly, then slice them in half and scoop out the potato flesh into a large bowl. Add butter, salt, pepper, garlic, cream cheese and sour cream. Mix briefly to break potatoes down a little. Add the 1 cup cheddar cheese, milk, half of the bacon and half of the green onions. Mix until fairly well-incorporated. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes. Spray a 9x13 casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan. Sprinkle with the remaining 1 cup of cheese, and the remaining bacon. Cover with foil and bake for 35-40 minutes at 325°F. Garnish with sliced green onions before serving.