TWICE BAKED POTATO CASSEROLE

l6 potatoes
l/2 stick butter
l/2 tsp. granulated garlic
l/8 tsp. pepper
l/2 tsp. salt
l cup sour cream
2 tbsps. milk
l-l/4 cups grated cheddar cheese, divided
l/4 tsp. sweet paprika
Heat oven 400. Pierce potatoes with fork place in oven and bake for aobut l hr. Potatoes should give when squeezed. Cut taters in half to help them cool. Scoop out of the skins into a large bowl. Add butter, garlic, pepper and salt. Blend with electric mixer. Add sour cream and milk and blend again. Add l cup of cheese and mix well. Put taters in a roomy casserole dish and sprinkle iwth remaining cheese and paprika. Potatoes can be refrigerated overnight at this point. Bring to room temp before gthe second baking. The second baking is to heat the taters through and to melt cheese, so the time and temp are flexible depending on the other dishes you are serving. At 325 the taters take about 30-45 mins to heat through.
Serves 8-l0 Penzeys