 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Cuisine at Home Ingredients:
2 lbs baby red potatoes, quartered (or yukon gold potatoes) |
12 ounces cream cheese, softened |
2/3 cup buttermilk |
1 cup shredded cheddar cheese |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh parsley |
1 tablespoon minced fresh dill |
1/8 teaspoon cayenne pepper |
salt |
black pepper |
1/2 cup fresh breadcrumb (made fresh) |
1/4 cup fresh grated parmesan cheese |
1 tablespoon chopped fresh parsley |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 425°; coat a 2-quart casserole dish with nonstick spray.
2. Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
3. Combine cream cheese and buttermilk in a large bowl; blend well.
4. Stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.
5. Stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
6. Combine bread crumbs, Parmesan, parsley, and paprika in a small bowl; season with salt and pepper.
7. Sprinkle topping over potato salad.
8. Bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.
9. *Per serving-461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.
|
|