This casserole is made like twice-stuffed potatoes, except that you make a casserole with the enriched potato instead of stuffing it back in the potato skins. This is an easy make ahead dish.
4 large baking potatoes
1/2 lb. bacon
1 cup grated Cheddar
1 cup sour cream
1/4 cup milk
3 sliced green onions
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Cheddar (reserve for topping)
Prick potatoes and bake in a preheated 350 degrees F oven until cooked (about an hour). I often make a few extra potatoes when baking, so have them already leftover.
Cut bacon crossways into slices and fry until crisp.
Cut the potato in half and scoop out the flesh and mash. Mix 1 cup cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into a greased 9×13 casserole dish; top with reserved cheese and crumbled bacon.