2 medium garlic bulbs
1 Tablespoon olive oil
6 slices bacon or real bacon bits
1 bunch green onions, sliced
1 bag frozen mashed potatos or 4 pounds red potatos
1 (16 oz.) container sour cream
1 ½ cups (6 oz.) shredded cheddar cheese, divided
1/3 cup butter/margarine, softened
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
Garnish with chopped fresh chives
Cut off pointed ends of garlic bulbs and place cut side up on aluminum foil. Drizzle with oil.
Fold and seal foil. Bake garlic at 425 degrees for 30 minutes. Cool.
Squeeze pulp from garlic. Set aside.
Prepare potatos for mashing.
Combine green onions, and bacon bits with a bit of olive oil until onions are tender.
Combine bacon, onions, garlic pulp, sour cream and 1 cup of the cheddar cheese with potatoes till well blended.
Spoon mixture into a lightly greased 13x9 baking pan and top with the remaining ½ cup shredded cheddar cheese
Bake at 350 degrees for 10 minutes or till cheese melts.