Twice Baked Potato Casserole

8 medium baking postatoes, about 4 pounds (mashed)
1 8oz pkg cream cheese, softened
1 stick butter, softened
2 cups shredded sharp cheddar cheese (1/2 pound)
1 pint sour cream
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh chives
6 slices bacon, cooked crisp, drained, and crumbled

Preheat oven to 350F.

Mash the potatoes.  Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream.  Stir well.  Add the garlic, salt, and pepper - stir again.

Spray 9x13 baking dish with vegetable oil, spread potato mixture into the dish.  Bake casserole for 30-35 minutes, until hot.  Sprinkle the remaining 1 cup Cheddar cheese over the top and return to the oven for about 5 minutes, until the cheese melts.  Garnish with the chopped chives and crumbled bacon.

To Freeze:  We divided the potato mixture up into smaller disposable freezer/oven-safe containers - potentially making 2-3 small casseroles from this one recipe.  After potato mixture is spread into the container, cover with syran wrap (press down onto the potatoes to remove as much air bubbles as possible).  Then cover with aluminum foil tightly.  Label and date.  On cooking day - let thaw for several hours - may need to add minutes to the cooking time, depending on whether it is completely thawed or not.