Twice Baked Potato Casserole

1. 8 medium size baking potaoes (4 Pounds), baked
2. 2 Cups (8oz.) shredded cheddar chees, divided
3. 1 16 ounce container sour cream
4. 1 8 ounce package cream cheese, softened
5. 1/2 cup milk
6. 1/2 cup butter or margarine, melted
7. 2 garlic cloves, minced
8. 1 tablespoon chopped fresh chives
9. 1 1/2 teaspoons salt
10. 1/2 teaspoon pepper
11. 6 bacon slices, cooked and crumble
12. 1/4 cup chopped fresh chives

Peel potatoes and coarsely mash pulp with ptato masher. Stir in 1 cup cheddar cheese, sourcream, and next 7 ingredents.

Spoon into lightly greased 13x9 inch baking dish.

Bake at 350 for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, and chives. Garnish with chives if desired.

Yield: 8 servings.

Garnish: cut 2 inch wide strips of wax paper and arrange on top of casserole. Then sprinkle the uncovered area withe cheese. Next remove paper, and sprinkle remaining areas with chives and bacon.