1/2 pound of bacon slices, cut into bits and fried
1/4 to 1/2 cup milk (if potatoes are too thick)
2 green onions, sliced
YIELD 7-8 servings
Preheat the oven to 425 F. Line a small baking sheet with foil,
Pierce the potato skins with a fork and place potatoes on the baking sheet. Bake for about 60 minutes, until tender. Remove the potatoes from the oven and reduce the oven temperature to 325°F.
Let the potatoes cool slightly, then slice them in half and scoop out the potato flesh into a large bowl. Add butter, salt, pepper, garlic, cream cheese and sour cream. Mix briefly to break potatoes down a little.
Add the 1 cup cheddar cheese, milk, half of the bacon and half of the green onions. Mix until fairly well-incorporated. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
Spray a 9x13 casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
Sprinkle with the remaining 1 cup of cheese, and the remaining bacon.
Cover with foil and bake for 35-40 minutes at 325°F.