Preheat the oven to 375ºF.

Scrub potatoes until nice and clean, then cube. (Note: mine are cut into smaller pieces because I don’t have a potato masher!) Peel the garlic.

Add the cubed potatoes, garlic, and about ½ teaspoon of fine salt to a large pot. Cover with water and bring to a boil. Boil for about 12 minutes or until a fork easily goes through the potatoes.

Meanwhile, slice the green onion, keeping some green slices for topping. Cook the bacon until it is crispy. Set aside on a towel lined plate to drain, and then crumble with your hands.

Drain the potatoes and add back to the pot, along with the butter. Mash well.

Reserve about ⅓ cup of the shredded cheese, a bit of the crumbled bacon, some green onions, and a Tablespoon of the Greek yogurt for topping. Add remaining ingredients - Greek yogurt (or sour cream), shredded cheddar, sliced green onions, crumbled bacon, salt and pepper - and mix well.

Spread into an 8x8 glass baking dish (or any oven-safe baking dish). Top with the reserved cheese.

Bake (uncovered) for about 30-35 minutes, or until the cheese is melted and browning.

Let cool for about 3-5 minutes. To serve, mix a little water into the reserved yogurt to make a drizzle-able consistency, then drizzle that over the twice baked mashed potatoes. Then sprinkle the reserved bacon and sliced green onions to garnish.