LOADED TWICE BAKED POTATO CASSEROLE
4 pounds russet potatoes, peeled and cut into chunks
4 cloves garlic, mashed flat
6 tablespoons butter
1 cup sour cream
1/2 to 1 cup whipping cream or half & half or milk
8 oz. shredded cheddar cheese
1 pound bacon, cooked and crumbled
Salt and pepper to taste
Put potatoes and garlic in pot. Cover with water, bring to a boil, cover and cook until potatoes are tender, about 15-20 minutes.
Preheat oven to 350. Mash potatoes to desired consistency. Mash in butter, sour cream and whipping cream. Season with salt and pepper. Stir in 1-1/2 cups cheese and most of the bacon, reserving a little for the top.
Pour into sprayed 13x9 baking dish. Sprinkle with rest of cheese and bacon. Bake about 25 minutes or until hot and cheese is melted.