Twice Baked Potato Casserole for 12 - Cooking with Kendra

Ingredients

• 5 lbs Russet Potatoes, scrubbed and dried
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Kosher Salt
• 8 oz Low-Fat Cream Cheese, softened
• 1 cup Plain Greek Yogurt
• 1/2 cup Skim Milk
• 4 tbsp Unsalted Butter, melted
• 1 tsp Garlic Powder
• 1/2 tsp Freshly Cracked Black Pepper
• 8 slices Center-Cut Bacon, cooked until crispy and crumbled
• 2 cups Sharp White Cheddar Cheese, freshly shredded and divided
• 1/2 cup Fresh Chives, finely minced