Twice-Baked Potato Casserole

I just love Paula Deen. So for Christmas dinner I made her recipe. This is a great dish because you can make it the day ahead and you've still got that delicious flavor of baked potatoes.

baking potatoes, about 4 pounds
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, softened
2 cups (1/2 pound) shredded sharp Cheddar cheese
1 pint sour cream
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chopped chives, for garnish
6 slices bacon, cooked crisp, drained, and crumbled, for garnish

Preheat the oven to 350. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes.

Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Add the cream cheese, butter, 1 cup of cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.

Spray a 13x9 inch baking dish with vegetable oil cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.

When ready to bake, preheat the oven to 350. Remove the plastic wrap and bake the potatoes for 35 minutes, until hot. Sprinkle the remaining 1 cup cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving.