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"This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer," shares Charlane Gathy of Lexington, Kentucky. "It's an ideal dish for tailgating and potlucks."
Nutritional Facts 1 serving (3/4 cup) equals 254 calories, 17 g fat (11 g saturated fat), 58 mg cholesterol, 422 mg sodium, 15 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Loaded Red Potato Casserole in Taste of Home August/September 2007
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Reviewed on May. 04, 2013 by Mdenotar
Everyone in my family loved this amazing side dish. The only changes I made to the recipe was leaving out the sour cream and minced chives (food intolerance/allergies).
Reviewed on Jan. 02, 2013 by carrie_johnson
A fantastic recipe!! I did not peel any potatoes, but my whole family enjoys the skin...personal preference. I mixed cheese, sour cream, chives and HAM!! Mixed it all together and baked. Turned out wonderful. I have also used bacon but we like the ham better. I also did not mash all the potatoes, only half and left the other half diced for a more chunky texture.
Reviewed on Jun. 28, 2012 by hbaseley
I made this for a father's day dinner, since it's lower in carbs than most potato dishes and my father is diabetic. My whole family went wild for it - even my kids, who normally don't care for potato skins. I only peeled half of the potatoes and thought the amount of skin was perfect. I also used reduced fat sour cream, reduced fat cheese and center cut bacon to cut some of the fat.
Reviewed on Oct. 19, 2011 by abreendre
I make this for any get together and I always get asked to bring it again. To make it quick I use bacon bits. Tasted great
Reviewed on Jun. 28, 2011 by badkitty
I do peel the potatoes because my son likes it that way and I spread the sour cream out like icing also. Last night, I added some crumbled gorgonzola in when I mashed the potatoes and that was so tasty! I love this recipe, especially with London Broil and steamed broccoli..was a great A+ meal. This is one versatile and impressive side dish!
Reviewed on Apr. 17, 2011 by tweithof
I have made this recipe twice in one week now. DELICIOUS. I made some slight modifications: I used a whole bag of new potatoes. Since there were a few more potatoes I added 1/2 cup of butter, 2/3 cup of milk, I also put the chives in with the milk, butter, salt and pepper rather than on top. Also instead of dolloping sour cream, I spread across top like icing. YUM YUM! The company I have had loved it and are requesting this recipe.
Reviewed on Sep. 05, 2009 by badkitty
This is a delicious recipe! I add garlic cloves, peeled to the potatoes while boiling and I add minced chives and diced tomatoes on top for extra color and flavor. A little ranch mixed in with the sour cream is great too.
Reviewed on May. 06, 2009 by scrambledwithcheese
Mediocre. Not a lot of flavor. A baked potato with these toppings would be easier and taste better.
Reviewed on May. 06, 2009 by VictoriaElaine
This has become one of my favorite recipes! It's a side dish that will go well with almost anything. I leave the peels on the potatoes, and use about 8 medium/large red potatoes. So good!
Reviewed on Apr. 07, 2009 by Shellyt
I hope these ideas help you--Use skim milkuse a butter like "Healthy Start"omit salt or use salt substituteuse low-fat cheese and sour cream
I hope these ideas help you--
Use skim milk
use a butter like "Healthy Start"
omit salt or use salt substitute
use low-fat cheese and sour cream
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