Loaded Red Potato Casserole Recipe
Loaded Red Potato Casserole Recipe photo by Taste of Home

Loaded Red Potato Casserole Recipe

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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."
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 9 servings


  • 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

Nutritional Facts

3/4 cup: 254 calories, 17g fat (11g saturated fat), 58mg cholesterol, 422mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 9g protein


  1. 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.
  2. 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.
  3. 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.
Originally published as Loaded Red Potato Casserole in Taste of Home

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Reviewed Mar. 29, 2014

"I just made this for my husband and I. WOW, as my husband put it "this is a keeper!" The only change I made was to use some garlic salt and eliminate the sour cream (not my husband's favorite). Oh, sorry I did use Real Bacon Bits instead of bacon. SUPER!"

Reviewed Sep. 14, 2013

"Great recipe. Everyone at my church function raved over the dish"

Reviewed May. 4, 2013

"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 Jun. 28, 2012

"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 Oct. 19, 2011

"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"

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