Twice Baked Potato Casserole or Deconstructed Twice Baked Potatoes

I like to call this recipe a deconstructed twice baked potato. I made the casserole ahead of time but kept the baked potato shells.  I reheated them in a hot oven to get crispy and everyone filled their potato boat with the casserole.  This way, the potato skin is extra crispy which tastes so much better.  

8 medium baking potatoes, baked (about 4 pounds)
2 cups shredded cheddar cheese, divided (8 ounces)
1 16 ounce container sour cream
1 8 ounce package cream cheese, softened
1/2 cup whole milk
1/2 cup unsalted butter, melted
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon white pepper
8 slices bacon, cooked crispy and crumbled

Cut baked potato in half lengthwise and scoop out potato pulp into mixing bowl reserving potato boats.  (I use a melon scooper to get all of the potato out).

Mix in sour cream, cream cheese, whole milk, butter, garlic, salt and white pepper.  Stir in 1 cup cheddar cheese.

Spoon into a lightly greased 13 x 9 inch baking dish.

Bake in a 350 degree oven for 30 minutes or until thoroughly heated.  Sprinkle with remaining 1 cup cheese and crispy bacon.

Serve in reheated potato skins.