Loaded Red Potato Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 9 |
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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. 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) sour cream |
2 tablespoons minced chives |
Directions:
1. 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.
2. 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.
3. 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.
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