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

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5 19 16
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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

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

Nutritional Facts

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

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


Reviews for Loaded Red Potato Casserole

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
landstromd 107690
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 72506
Reviewed Sep. 14, 2013

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

MY REVIEW
Mdenotar 80439
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 80438
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 172029
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 97141
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 167385
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 169194
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 99517
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 154538
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!"

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