Loaded Red Potato Casserole
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 8 servings.
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
Ingredients
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16 small red potatoes (about 1-3/4 pounds)
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1/2 cup 2% milk
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1/4 cup butter, cubed
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1/2 teaspoon pepper
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1/8 teaspoon salt
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1-1/2 cups shredded cheddar cheese, divided
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1/2 cup crumbled cooked bacon
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1 cup sour cream
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2 tablespoons minced fresh chives
Directions
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1.
Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot.
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2.
Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-qt. baking dish and sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese.
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3.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
Nutrition Facts
3/4 cup: 187 calories, 12g fat (7g saturated fat), 23mg cholesterol, 245mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 6g protein.
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