 |
Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
Ingredients:
2 pound(s) baby red potatoes, qaurtered |
1 1/2 package(s) cream cheese, softened (12 oz total) |
2/3 cup(s) buttermilk |
1 cup(s) shredded cheddar |
2 tablespoon(s) chopped fresh chives |
1 tablespoon(s) chopped fresh parsley |
1 tablespoon(s) minced fresh dill |
1/8 teaspoon(s) cayenne pepper |
1/2 cup(s) fresh bread crumbs topping |
1/4 can(s) grated parmesan topping |
1 tablespoon(s) chopped fresh parsley topping |
1/4 teaspoon(s) paprika topping |
Directions:
1. Preheat oven to 425 coat a 2 qt casserole dish with nonstick spray.
2. Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 in. Drain and set aside.
3. Combine cream cheese, and buttermilk in a large bowl until blended. Stir in Cheddar, chives, 1 Tbsp parsley, dill and cayenne; season to taste.
4. Stir in hot potatoes into cream cheese mixture until coated; transfer into baking dish.
5. Combine bread crumbs, Parmesan, 1 Tbsp parsley and paprika in a small bowl and sprinkle topping over potato salad.
6. Bake until potatoes are completely soft and topping is golden brown. 20-25 min.
|
|