Twice Baked Potato Casserole

• 8 medium size baking potatoes (4lbs)
• 2 cups shredded cheddar cheese, Divided
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup milk
• 1/2 cup butter, melted
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh chives
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 6 slices cooked bacon, crumbled
• 1/2 cup chopped fresh chives

1. Peel potatoes and boil until soft.
2. Coarsely mash pulp with potato masher.
3. Stir in 1 cup cheddar Cheese, the sour cream, cream cheese, milk, butter, garlic tablespoon of chives, salt and pepper.
4. Spoon into a lightly greases 13 - x- 9 inch baking dish.
5. Bake @ 350 for 30 minutes or until thouroughly heated.
6. Sprinkle with remaining 1 cup cheese, bacon, and 1/2 cup chives.

baking potatoes, cheddar cheese, sour cream, cream cheese, milk, butter, garlic, fresh chives, salt, pepper, bacon, fresh chives

Taken from www.food.com/recipe/twice-baked-potato-casserole-203382 (may not work)