Twice Baked Potato Casserole

Slimmer version of the traditional fave.  If you really have nothing better to do, you can save the skins and fill them with this mix.  But it tastes just as good in casserole version.  Nice because it can be made ahead and is flexible regarding baking time and temp. 

• 16 baking potatoes
• ½ stick butter, room temp.
• ½ tsp granulated garlic
• 1/8 tsp ground black pepper
•  ½ tsp salt
• 1 c. plain yogurt or low-fat sour cream
• 2 Tb. milk
• 1 ¼ c. grated cheddar cheese, divided
• ¼ tsp paprika

Preheat oven to 400.  Poke the potatoes and bake about an hour.  Scoop potatoes out of skins into large bowl.  Add butter, garlic, pepper, and salt.  Blend w/electric mixer or masher.  Add yogurt and blend again.  Add 1 c. cheese and mix well. 

Put in casserole dish; sprinkle with remaining cheese and paprika.  Refrigerate overnight if desired (bring to room temp before baking again.) 

Bake until heated thru and cheese is melted (about 30-45 min. at 325).