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Loaded Red Potato Casserole

 Loaded Red Potato Casserole
"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."
9 ServingsPrep: 25 min. Bake: 20 min.

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.