This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
Loaded Red Potato Casserole
Watch how to Make Loaded Red Potato Casserole
Loaded Red Potato Casserole
Prep Time
25 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 16 small red potatoes (about 1-3/4 pounds)
- 1/2 cup 2% milk
- 1/4 cup butter, cubed
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 1-1/2 cups shredded cheddar cheese, divided
- 1/2 cup crumbled cooked bacon
- 1 cup sour cream
- 2 tablespoons minced fresh chives
Directions
- Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot.
- Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-qt. baking dish and sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese.
- Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
Nutrition Facts
3/4 cup: 187 calories, 12g fat (7g saturated fat), 23mg cholesterol, 245mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 6g protein.
