Twice Baked Potato Casserole

This is much easier to make than the normal twice baked potatoes.  I normally only put the onions at one end, because my husband does not like onions.

TWICE BAKED POTATO CASSEROLE
 (serves 6-8)

Ingredients:
*4 pounds russet or Idaho potatoes
*5 cloves garlic, minced
*1/4 cup butter
*1 cup sour cream
*1/2 cup whole milk (or heavy cream)
*2 cups sharp cheddar cheese, shredded
*1 (16 ounce) package bacon, cooked and crumbled
*1 tablespoon salt
*1 1/2 teaspoon black pepper
*1/4 cup green onions, finely chopped (optional)

Directions:
~Wash the potatoes with water.
~I like to peel half of each potato, but you don't have to.
~Cut into cubes.
~Add potatoes and garlic to a large pot.
~Cover with water.
~Bring to a boil and cook for 20 minutes, or until fork tender.
~Preheat oven to 350 degrees.
~Drain potatoes.
~Add butter, sour cream and milk.  Mash to desired consistency.
~Season with salt & pepper.
~Stir in 1/2 of the  bacon and 1 cup cheese.
~Pour into a greased 13x9 inch baking dish.
~Sprinkle with remaining cheese and bacon.
~Bake for 25 minutes.
~Remove from oven and sprinkle with green onions.