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Loaded Red Potato Casserole Recipe

Loaded Red Potato Casserole Recipe

"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. YIELD:9 servings

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

  • 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.

Nutritional Facts

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

Reviews for Loaded Red Potato Casserole

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MY REVIEW
landstromd
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!"

MY REVIEW
PatBell
Reviewed Sep. 14, 2013

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

MY REVIEW
Mdenotar
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)."

MY REVIEW
hbaseley
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."

MY REVIEW
abreendre
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"

MY REVIEW
tweithof
Reviewed Apr. 17, 2011

"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."

MY REVIEW
scrambledwithcheese
Reviewed May. 6, 2009

"Mediocre. Not a lot of flavor. A baked potato with these toppings would be easier and taste better."

MY REVIEW
VictoriaElaine
Reviewed May. 6, 2009

"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!"

MY REVIEW
Shellyt
Reviewed Apr. 7, 2009

" 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
 "

MY REVIEW
psa1121
Reviewed Apr. 6, 2009

"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!"

MY REVIEW
CherieM1
Reviewed Apr. 6, 2009

"How can this be addapted for a slow cooker?"

MY REVIEW
Cakebaker2
Reviewed Apr. 6, 2009

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

MY REVIEW
rjcintron
Reviewed Apr. 6, 2009

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

MY REVIEW
t291
Reviewed Apr. 6, 2009

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

Bobby"

MY REVIEW
RoGo1
Reviewed Apr. 6, 2009

"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....."

MY REVIEW
Jocarnes
Reviewed Apr. 6, 2009

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

MY REVIEW
postelle12
Reviewed Apr. 6, 2009

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

jEANNE fOWLER TENN"

MY REVIEW
bduimstra
Reviewed Apr. 6, 2009

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

MY REVIEW
elaines kitchen
Reviewed Feb. 24, 2008

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

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