Twice baked potato Cassarole in Tales from the kitchen witch

The PERFECT side dish for cold winter days.

Ingredients
3 pounds medium russet potatoes, scrubbed

1 teaspoon extra-virgin olive oil

⅓ cup reduced-fat cream cheese

¼ cup sour cream

1 ½ cups whole milk

1 ½ cups shredded sharp Cheddar cheese, divided

5 slices bacon, cooked and crumbled, divided

¼ cup thinly sliced scallions, plus more for garnish

¾ teaspoon salt

½ teaspoon ground pepper

Directions
Preheat oven to 400°F and line a large rimmed baking sheet with foil. Rub potatoes with oil and pierce all over with a fork. Place on the prepared baking sheet. Bake until tender, about 1 hour. Let cool slightly, about 10 minutes.

Meanwhile, whisk cream cheese and sour cream together in a medium bowl until smooth; gradually whisk in milk until well incorporated.

Coat a 9-by-13-inch ceramic baking dish with cooking spray. Cut the potatoes in half lengthwise and roughly chop the halves. Place the chopped potatoes in a large bowl and, using a potato masher, mash until mostly smooth. Gradually add the milk mixture, stirring just until incorporated. Add 1/2 cup Cheddar cheese, 1/4 cup bacon, scallions, salt and pepper; stir until well combined. Transfer the mixture to the prepared baking dish. Sprinkle with the remaining 1 cup Cheddar.

Bake until the cheese is melted and the edges are browned, about 25 minutes. Sprinkle with the remaining bacon. Garnish with scallions, if desired.