Twice Baked Potato Casserole

• 7 -8 medium potatoes, peeled and chopped into small chunks
• 1 cup light sour cream
• 2 cups shredded cheddar cheese
• 12 teaspoon garlic, minced
• 12 cup milk
• 14 cup butter or 14 cup margarine
• 12 tablespoon pepper
• 6 slices bacon
• 5 green onions, choppped

1. Add potatoes to boiling water (i add a few shakes of salt) and cook for 10 to 15 minutes (or until tender when pierced with a fork).
2. Drain and return to pan.
3. Add butter and milk and mash potatoes.
4. Add sour cream, 1 cup cheddar cheese, garlic and black pepper.
5. Stir and let cool slightly.
6. Cook bacon in microwave for 5 minutes (or however you want to until crisp).
7. Crumble bacon.
8. Add potato mixture to 9X13 greased pan.
9. Top with remaining cheese, bacon, and onions.
10. Refrigerate up to 24 hours.
11. Take out and let warm to room temperature.
12. Bake at 350 for 45 minutes (or until warmed through).

potatoes, light sour cream, cheddar cheese, garlic, milk, butter, pepper, bacon, green onions

Taken from www.food.com/recipe/twice-baked-potato-casserole-443695 (may not work)