Twice Baked Potato Casserole

Ingredients

• 4 lbs red skinned potatoes
• 4 cloves fresh garlic
• ¼ cup butter
• 1 cup of sour cream
• ½ cup of milk or cream
• 4 oz cream cheese, softened
• 2 cups grated cheddar cheese
• 10 slices bacon, cooked crisp and chopped or ½ cup of bacon bits (I did not have bacon and it still turned out tasty)
• Tablespoon of chile powder
• salt & pepper to taste

Toppings

• 2 slices of bacon, cooked & crumbled
• ½ cup cheddar cheese

1. Preheat oven to 375
2. Wash potatoes, peel off the skin, and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water for about 15-20 minutes. (I should have cooked them a little longer, the potatoes we a little crunchy).
3. Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash.
4. Add toppings, bake for 25-30 at 375 degrees.

A casserole is great because you can make it ahead of time and place it in the fridge until you are ready to cook it.