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Loaded Red Potato Casserole Recipe

Loaded Red Potato Casserole Recipe photo by Taste of Home

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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."

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Loaded Red Potato Casserole Recipe

Prep: 25 min. Bake: 20 min.

Yield: 9 Servings

25 20 45

Ingredients

16 small red potatoes
1/2 cup 2% milk
1/4 cup butter, cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 cup crumbled cooked bacon
1 cup (8 ounces) sour cream
2 tablespoons minced chives

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Mash potatoes with the milk, butter, pepper and salt. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with 1 cup cheese and bacon.
Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: 9 servings.

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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Reviews for Loaded Red Potato Casserole

Loaded Red Potato Casserole

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Reviewed on Apr. 06, 2009 by psa1121

I left the skins on, but only used the smallelst red potatoes, roughly the size of golf balls. Easy and delicious. I think that next time I will substitute pancetta for for the bacon. Easy to keep warm in a crock pot on the lowest setting. May need to stir in another piece of butter or a little milk/cream if you let them warm too long. Deee-lish!

Reviewed on Apr. 06, 2009 by CherieM1

How can this be addapted for a slow cooker?

Reviewed on Apr. 06, 2009 by Cakebaker2

Do you peel the potatoes first? I couldn't tell from the picture.

Reviewed on Apr. 06, 2009 by rjcintron

Do you really mean to add the sour cream in the baking stage & not after baked?

Reviewed on Apr. 06, 2009 by t291

Re: I would not peel the red potatoes. The peel is loaded with vitamins.

Bobby

Reviewed on Apr. 06, 2009 by RoGo1

Jocarnes I had the same question as I have recipes you don't peel the potatoes for. Did you get a response if you peel or not? Should be in recipe.....

Reviewed on Apr. 06, 2009 by Jocarnes

This is probably a silly question, but do you peel the potatoes?

Reviewed on Apr. 06, 2009 by postelle12

THE LOADED RED POTATOES ARE DELISH! i'VE MADE IT SEVERAL TIMES AND IT'S A HIT!

jEANNE fOWLER TENN

Reviewed on Apr. 06, 2009 by bduimstra

Is there a way to lighten up this recipe - less fat and sodium?

Reviewed on Feb. 24, 2008 by elaines kitchen

Could this be a Copycat recipe for the "CHILI'S" loaded mashed potatoes !!

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