Red Potato Casserole

Name: Red Potato Casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
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 sour cream; 2 tablespoons minced fresh chives

Total Time Prep: 25 min. Bake: 20 min.

Yield 8 servings

Test Kitchen Approved

This red potato casserole is potluck perfection, with mashed red potatoes smothered with all your favorite baked potato toppings. It packs all the flavor of loaded potato skins without the fuss!

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 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 3-qt. baking dish and sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with remaining cheese.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Top with chives just before serving.

Nutrition Facts

3/4 cup: 187 calories, 12g fat (7g saturated fat), 23mg cholesterol, 245mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 6g protein.

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

Recipe Creator