Loaded Twice Baked Potato Casserole

Ingredients

• 4 pounds russet potatoes, mostly peeled and chopped into cubes
• 4 cloves garlic, mashed
• 5 tbls butter
• 1 cup sour cream
• 1/2 1 cup heavy cream or milk (amount depends on how creamy you like it)
• 2 cups shredded cheddar cheese
• 1 package smoked bacon, cooked and crumbled
• 1 tbls salt (approximately, adjust to taste)
• 1 tsp black pepper
• 1/4 cup green onions, finely chopped

Directions

1. Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain.
2. Preheat oven to 350°F.
3. Mash potatoes. Stir in butter, sour cream, and heavy cream. Mash further if necessary, to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).
4. Pour into 13x9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted.
5. Sprinkle with green onions before serving.