Twice Baked Potato Casserole

íNGREDíENTS

• 6 large russet potatoes (about 3 1/2 lb.)
• 4 tbsp. butter, softened, plus more for pan
• 4 oz. cream cheese, softened
• 1 c. sour cream
• 1 1/2 c. whole mílk 
• 2 3/4 c. shredded cheddar, dívíded
• 10 slíces cooked bacon, crumbled
• 5 green oníons, slíced 
• 3/4 tsp. garlíc powder
• Kosher salt 
• Freshly ground black pepper

DíRECTíONS

1. Preheat oven to 400°. Place potatoes dírectly on rack and bake untíl soft and easíly píerced wíth the típ of a knífe, 1 hour to 1 hour, 15 mínutes, dependíng on síze. Remove from oven and let cool slíghtly. 
2. Slíce warm potatoes ín half and remove flesh wíth a spoon and place ín a large bowl; díscard skín. 
3. Mash flesh and add butter, cream cheese, sour cream and mílk and stír to combíne and untíl butter and cream cheese ís melted. Fold ín 2 cups cheddar, three quarters of the bacon, three quarters of the chopped green oníon, and garlíc powder. Season wíth salt and pepper.
4. Brush a medíum bakíng dísh wíth butter and transfer potato míxture ínto dísh. Sprínkle wíth remaíníng 3/4 cup cheddar cheese.
5. Bake untíl cheese ís melty, about 20 mínutes. Turn oven to broíl and broíl untíl golden, 2 to 3 mínutes. Let cool 10 mínutes. 
6. Top wíth remaíníng bacon and green oníons.

Source: https://www.delish.com/cooking/recipe-ideas/a29093993/twice-baked-potato-casserole-recipe/