TWICE BAKED POTATO CASSEROLE

1) Preheat oven to 375°F.

2) Bring a pot of salted water to a boil. Peel and cube your potatoes. When potatoes are soft (prick with a fork to test), strain the pot and transfer to a large bowl.

3) Mash potatoes until soft. Add garlic powder & minced garlic, mix. Add 1 cup shredded cheese, mix. Add greek yogurt, mix. Add butter, mix. Add almond milk, mix (add more milk tablespoon by tablespoon if they feel dry).

4) Transfer to a baking dish and add the remaining 1 cup of cheese on top. Cover with tinfoil and bake covered for 20 minutes.

5) Remove from oven & remove tinfoil. Add jalapeños & cooked bacon. Place back in the oven uncovered for 15-20 minutes.

6) Broil for 2-3 minutes at 500°F to toast the cheese on top.

7) Remove from the oven and add chives. Serve & enjoy!