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Loaded Red Potato Casserole


  • 16 small red potatoes (about 1-3/4 pounds)
  • 1/2 cup 2% milk
  • 1/4 cup butter, cubed
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1/2 cup crumbled cooked bacon
  • 1 cup sour cream
  • 2 tablespoons minced fresh chives


  • 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.
  • 2. Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese.
  • 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.


Average Rating:
  • Jodi
    Dec 26, 2018
    My family went crazy for these!! I used heavy cream and a small amount of milk, I also used a normal package of cream cheese. I also used crushed Ritz cracker on top. My family loved it! I highly recommend this recipe!!
  • Jennifer
    Jan 8, 2018

    DELISH!!!!!! It will be gone in seconds. Very Tasty.

  • landstromd
    Dec 31, 1969

    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!

  • PatBell
    Dec 31, 1969

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

  • Mdenotar
    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).

  • hbaseley
    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.

  • abreendre
    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

  • tweithof
    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.

  • scrambledwithcheese
    May 6, 2009

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

  • VictoriaElaine
    Apr 28, 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!

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