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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Turn occasionally to prevent burning. Drain bacon slices on paper towels, then crumble.
Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.
When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.
Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy. Fold in mayonnaise, sour cream, pepper, and paprika. Then fold in 1 cup Cheddar cheese and half of the bacon.
Transfer potato mixture to the prepared baking dish. Top with remaining cheddar cheese and bacon.
Bake until the cheese is melted, about 20 minutes.
Garnish with chopped green onions and serve warm.