Loaded Red Potato Casserole Recipe

5 19 16
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
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 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 (8 ounces) sour cream
  • 2 tablespoons minced fresh chives

Directions

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.
Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 13x9-in. baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Yield: 8 servings.
Originally published as Loaded Red Potato Casserole in Taste of Home

Nutritional 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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  • 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 (8 ounces) 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 13x9-in. 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. Yield: 8 servings.
Originally published as Loaded Red Potato Casserole in Taste of Home

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Reviews forLoaded Red Potato Casserole

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landstromd User ID: 2714243 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 User ID: 2137914 72506
Reviewed Sep. 14, 2013

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

MY REVIEW
Mdenotar User ID: 7250366 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 User ID: 3311639 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 User ID: 1799143 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 User ID: 5936702 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 User ID: 1233902 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 User ID: 3422096 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 User ID: 914270 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 User ID: 3438361 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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