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."
Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

9

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

9

servings

Adapted from tasteofhome.com

Ingredients

  • 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) Daisy Brand® Sour Cream

  • 2

    tablespoons minced chives

Directions

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

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