{"id":44685,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/loaded-red-potato-casserole\/"},"modified":"2025-04-28T09:26:22","modified_gmt":"2025-04-28T14:26:22","slug":"loaded-red-potato-casserole","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/loaded-red-potato-casserole\/","title":{"rendered":"Red Potato Casserole"},"content":{"rendered":"<p>If loaded baked potatoes and cheesy potato skins top your favorite sides, you&#8217;ll want to make room for this red potato casserole. This crowd-pleasing <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-casseroles-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/potato-casseroles-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">potato casserole recipe<\/a> can be prepped in advance and easily doubles for potlucks and holiday dinners.<\/p>\n<p>We boil tender red potatoes and mash them with milk and butter to create the casserole&#8217;s base. Then, it&#8217;s time to pile on all the classic potato fixin&#8217;s\u2014crisp bacon, shredded cheddar cheese, tangy sour cream and a sprinkle of fresh chives\u2014and bake the casserole until the cheese is melty and everything is warmed through.<\/p>\n<h2>Ingredients for Red Potato Casserole<\/h2>\n<ul>\n<li><strong>Red potatoes:<\/strong> Red potatoes are a waxy type of potato and can become gummy if overmixed. Keep them fluffy by using a potato masher to mash them gently. Look for small potatoes, about 1-1\/2 inches in diameter, which can be boiled whole. If yours are a little bigger, half or quarter them first.<\/li>\n<li><strong>Butter and milk:<\/strong> After boiling, we mash the red potatoes with butter and milk to create <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy mashed potatoes<\/a>. You can substitute whole milk or half-and-half for the 2% milk for a richer flavor.<\/li>\n<li><strong>Shredded cheddar cheese:<\/strong> Top the potatoes with sharp or extra-sharp cheddar for the cheesiest flavor. Pre-shredded cheese is convenient, but I always recommend grating your own cheese for maximum meltability\u2014a dedicated <a href=\"https:\/\/www.tasteofhome.com\/article\/tiktok-cheese-grater\/\" data-name=\"www.tasteofhome.com\/article\/tiktok-cheese-grater\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheese grater<\/a> makes it easy peasy!<\/li>\n<li><strong>Bacon:<\/strong> You&#8217;ll need roughly eight slices of bacon to equal 1\/2 cup of bacon crumbles. Home-cooked bacon is best (I prefer <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-bake-bacon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-bake-bacon\/\" data-module=\"content engagement\" data-position=\"embedded links\">cooking bacon in the oven<\/a>), but you can swap in bacon bits in a pinch or omit the bacon for a meatless red potato bake.<\/li>\n<li><strong>Sour cream:<\/strong> Just as with a baked potato, we dollop sour cream on top of the potato casserole with red potatoes to add tangy flavor. The moisture from the sour cream also keeps the potatoes from drying out in the oven.<\/li>\n<li><strong>Chives:<\/strong> Minced <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grow-harvest-and-use-chives\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grow-harvest-and-use-chives\/\" data-module=\"content engagement\" data-position=\"embedded links\">fresh chives<\/a> add a mild onion flavor and a pop of color to the casserole. You can use chopped parsley or sliced green onions if you don&#8217;t have chives.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the potatoes<\/h3>\n<p>Preheat the oven to 350\u00b0F. Place the potatoes in a 6-quart stockpot and add enough water to cover. Bring to a boil. Reduce heat and cook, uncovered, for 15 to 20 minutes or until the potatoes are tender when pierced with the tip of a paring knife. Drain through a colander and return the potatoes to the pot.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To ensure even cooking, start the potatoes in cool or room-temperature water. Don&#8217;t forget to salt the cooking water\u2014it&#8217;ll season the potatoes from the inside out.<\/p>\n<h3>Step 2: Mash the potatoes\u202fwith milk and butter<\/h3>\n<p>Use a potato masher to mash the potatoes gently. Gradually add the milk, butter, salt and pepper. Transfer the mashed potatoes to a greased 3-quart baking dish.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Cold ingredients can make red potatoes gummy, so we recommend gently heating the milk and melting the butter before adding them to the potatoes.<\/p>\n<h3>Step 3: Add the toppings<\/h3>\n<p>Sprinkle the mashed potatoes with 1 cup shredded cheddar cheese and the crumbled bacon. Dollop the casserole with sour cream, then sprinkle with the remaining 1\/2 cup cheese.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Some readers prefer to spread the sour cream across the potatoes, as if frosting a cake. The choice is yours!<\/p>\n<h3>Step 4: Bake the potato casserole<\/h3>\n<p>Bake the casserole, uncovered, until it&#8217;s heated through and the cheese melts, 20 to 25 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Sprinkle minced fresh chives, sliced green onions or chopped parsley on top of the casserole just before serving for a pop of pretty green.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2136256\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Red-Potato-Casserole-FT25_38050_AC_0418_2.jpg?fit=700,1024\" alt=\"3\/4th shot of Loaded Red Potato Casserole\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ALLISON CEBULLA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Red Potato Casserole Variations<\/h2>\n<ul>\n<li><strong>Lighten it up:<\/strong> Substitute plain Greek yogurt for the sour cream. It tastes tangier than sour cream, but yogurt adds protein and reduces the total fat in cheesy red potato recipes.<\/li>\n<li><strong>Create cheesy ranch potatoes:<\/strong> Give your mashed potatoes a flavor upgrade with a packet of ranch dressing mix. Stir it in with the milk and butter for that classic herby, tangy taste.<\/li>\n<li><strong>Try garlicky potatoes:<\/strong> Give the potato casserole with red potatoes bold aromatic flavor by mixing a few minced garlic cloves or a whole head of <a href=\"https:\/\/www.tasteofhome.com\/article\/roasting-garlic\/\" data-name=\"www.tasteofhome.com\/article\/roasting-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted garlic<\/a> into the mashed potatoes.<\/li>\n<li><strong>Make a spicy potato casserole:<\/strong> Add heat with a can of drained green chiles or a pinch of crushed red pepper flakes. You can stir the chiles into the potatoes or layer them on top with the cheese and bacon.<\/li>\n<li><strong>Add veggies:<\/strong> If you love a broccoli and cheese-topped baked potato, toss in chopped broccoli florets to create the same flavor. Other veggies, like sweet corn, sauteed mushrooms or chopped spinach, work too. Use your favorites to make it your own!<\/li>\n<li><strong>Give the casserole a crunchy topping:<\/strong> Create a crispy crust by topping the red potato bake with crushed Ritz crackers or cornflakes tossed with a bit of melted butter, similar to this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shredded-potato-casserole\/\" data-name=\"www.tasteofhome.com\/recipes\/shredded-potato-casserole\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesy potato casserole<\/a>. Crispy jalapenos or <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-french-fried-onions\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-use-french-fried-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">french-fried onions<\/a> would also make a delicious topping!<\/li>\n<\/ul>\n<h2>How to Store Red Potato Casserole<\/h2>\n<p>Leftover red potato casserole can be stored in the refrigerator for up to four days. If your baking dish has a lid, you can leave the potatoes in the casserole dish. Otherwise, transfer them to an airtight container to prevent them from drying out or absorbing off-odors.<\/p>\n<h3>Can you freeze red potato casserole?<\/h3>\n<p>Sure! You can freeze this red potato casserole for up to three months. Assemble and bake the casserole as directed, then let it cool to room temperature. Wrap the baking dish with storage wrap and aluminum foil and pop it in the freezer. Before reheating, thaw the casserole in the fridge overnight.<\/p>\n<h3>Can you make this red potato casserole ahead of time?<\/h3>\n<p>Yes, you can make this red potato casserole up to two days ahead of time and bake it just before serving. Cook and mash the red potatoes, then layer them in the baking dish with the toppings. Cover the dish with a lid or storage wrap and store it in the fridge. When you&#8217;re ready to bake the casserole, take the dish out of the refrigerator while the oven warms up and then bake as directed.<\/p>\n<h3>How do you reheat this red potato bake?<\/h3>\n<p>We recommend reheating a full or partial casserole in the oven and using the microwave for individual portions. Bake the red potato casserole at 350\u00b0 for 20 to 30 minutes or until warmed through. Nuke a scoop of potatoes in a microwave-safe bowl for 30 seconds, then stir and cook in 30-second increments until fully hot.<\/p>\n<h2>Red Potato Casserole Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2136257\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Red-Potato-Casserole-FT25_38050_AC_0418_3.jpg?fit=700,1024\" alt=\"Close up shot of Loaded Red Potato Casserole\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ALLISON CEBULLA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you make the mashed potatoes for a red potato casserole ahead of time?<\/h3>\n<p>Yes! <a href=\"https:\/\/www.tasteofhome.com\/collection\/new-ways-to-make-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/collection\/new-ways-to-make-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Mashed potatoes<\/a> store well and can be made up to two days in advance. Simply boil the potatoes and mash them with butter and milk. Allow the potatoes to cool slightly, transfer them to an airtight container and keep them in the fridge. When you&#8217;re ready to assemble the casserole, add a splash of milk to loosen the potatoes and make them easier to spread in the baking dish.<\/p>\n<h3>Do you leave the skin on the red potatoes?<\/h3>\n<p>Yes, you can leave the skin on the potatoes for this recipe. This recipe calls for small red potatoes, which would be really hard to peel! Luckily, the skin on red potatoes is thin and tender, so there&#8217;s no need to peel them before cooking.<\/p>\n<p>The skins add a pop of color to the mashed potatoes and are like a nutritional bonus\u2014they contain vitamin C, potassium and fiber! If you prefer smooth mashed potatoes without skins, use another type of potato (see next question).<\/p>\n<h3>Can you make this potato casserole with another type of potato?<\/h3>\n<p>While it won&#8217;t be a red potato casserole without red potatoes, you can make this dish with fluffy russets or buttery Yukon Gold potatoes. Both <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of potatoes<\/a> are a good choice for making mashed potatoes, especially if you prefer to peel them first.<\/p>\n<h3>What can you serve with this red potato casserole?<\/h3>\n<p>Red potato casserole goes well with any dish you&#8217;d serve alongside mashed potatoes, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-meat-loaf\/\" data-name=\"www.tasteofhome.com\/recipes\/mom-s-meat-loaf\/\" data-module=\"content engagement\" data-position=\"embedded links\">traditional meat loaf<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/crispy-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">crispy fried chicken<\/a> or a juicy <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-grilled-steak-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-grilled-steak-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled steak<\/a>. It&#8217;s also a great <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-side-dishes-for-a-crowd\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-side-dishes-for-a-crowd\/\" data-module=\"content engagement\" data-position=\"embedded links\">make-ahead side dish<\/a> for parties and holiday dinners.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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!<\/p>\n","protected":false},"author":7061,"featured_media":2136697,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,305883,304328,305487,304338,304515,303966,304368,303887,306848,304268,307739,324623,307750,304313,304563,303883,307614],"categories-v2":[308500,311532,308988,308984,308481,310796,308992,308880,308495,308745,308478,309603,259483,311599,310706,309177,310715,308313,308917,308476,310591],"coauthors":[344069],"recommended_recipes":[{"post_title":"Mashed Red Potatoes","post_link":"\/recipes\/garlic-mashed-red-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Mashed-Red-Potatoes_EXPS_TBZ23_14205_DR_06_27_8b.jpg"},{"post_title":"Potato Sausage Casserole","post_link":"\/recipes\/potato-sausage-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Potato-Sausage-Casserole_EXPS_TOHD24_4158_LeticiaAlmeida_10.jpg"},{"post_title":"Ham & Potato Casserole","post_link":"\/recipes\/ham-potato-casserole\/","post_image":"\/wp-content\/uploads\/2024\/04\/Ham-Potato-Casserole_EXPS_FT24_102757_EC_041724_7.jpg"},{"post_title":"Potato and Chorizo Casserole","post_link":"\/recipes\/potato-and-chorizo-casserole\/","post_image":"\/wp-content\/uploads\/0001\/01\/Potato-and-Chorizo-Casserole_EXPS_SDON18_223924_E06_14_4b.jpg"},{"post_title":"Skillet Red Potatoes","post_link":"\/recipes\/skillet-red-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/10\/Skillet-Red-Potatoes_EXPS_TOHD24_10453_EricKleinberg_5.jpg"},{"post_title":"Potato Salmon Casserole","post_link":"\/recipes\/potato-salmon-casserole\/","post_image":"\/wp-content\/uploads\/2024\/11\/Potato-Salmon-Casserole_EXPS_TOHD24_18085_LeticiaAlmeida_08.jpg"},{"post_title":"Ranch Potato Casserole","post_link":"\/recipes\/ranch-potato-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ranch-Potato-Casserole_exps2984_CAS2375015A09_08_2bC_RMS.jpg"},{"post_title":"Mashed Potato Casserole","post_link":"\/recipes\/mashed-potato-casserole\/","post_image":"\/wp-content\/uploads\/2024\/10\/Mashed-Potato-Casserole_EXPS_TOHD24_31517_SoniaBozzo.jpg"},{"post_title":"Red Potatoes with Beans","post_link":"\/recipes\/red-potatoes-with-beans\/","post_image":"\/wp-content\/uploads\/2018\/01\/Red-Potatoes-with-Beans_EXPS_FF20_27817_B02_25_5b.jpg"},{"post_title":"Red Potato Soup","post_link":"\/recipes\/red-potato-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_18694_AlejandroMonfort_11.jpg"},{"post_title":"Potato Stuffing Casserole","post_link":"\/recipes\/potato-stuffing-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3063_CS143580D09_23_1b.jpg"},{"post_title":"Potato Squash Casserole","post_link":"\/recipes\/potato-squash-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21602_TH10387D41C.jpg"},{"post_title":"Potato and Squash Casserole","post_link":"\/recipes\/potato-and-squash-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28876_RX904454D52D.jpg"},{"post_title":"Potato and Cabbage Casserole","post_link":"\/recipes\/potato-and-cabbage-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Red Cabbage Casserole","post_link":"\/recipes\/red-cabbage-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2040_BHR1449221D112B.jpg"},{"post_title":"Potato Chicken Casserole","post_link":"\/recipes\/potato-chicken-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Potato-Chicken-Casserole_exps3778_CAS2375015A09_08_5b_RMS.jpg"},{"post_title":"Potato Cheese Casserole","post_link":"\/recipes\/potato-cheese-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3469_CX2939C51C.jpg"},{"post_title":"Potato Pizza Casserole","post_link":"\/recipes\/potato-pizza-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Potato-Pizza-Casserole_exps50047_SD1999444D06_24_6bC_RMS.jpg"},{"post_title":"Supreme Potato Casserole","post_link":"\/recipes\/supreme-potato-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27934_LW1177837D43B.jpg"},{"post_title":"Easy Baked Potato Casserole","post_link":"\/recipes\/easy-baked-potato-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42993_CFT1437887D37D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Loaded-Red-Potato-Casserole_EXPS_FT25_38050_AC_0418_1.jpg","override_recipe_video_settings":false,"long_pin_file":{"ID":2136258,"id":2136258,"title":"Red Potato Casserole Long Pin Ft25 38050 Ac 0418 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Potato Casserole","datePublished":"2018-01-01","dateModified":"2025-04-28","prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Loaded-Red-Potato-Casserole_EXPS_FT25_38050_AC_0418_1.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"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!","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the potatoes","text":"Preheat the oven to 350\u00b0F. Place the potatoes in a 6-quart stockpot and add enough water to cover. Bring to a boil. Reduce heat and cook, uncovered, for 15 to 20 minutes or until the potatoes are tender when pierced with the tip of a paring knife. Drain through a colander and return the potatoes to the pot. Editor's Tip: To ensure even cooking, start the potatoes in cool or room-temperature water. Don't forget to salt the cooking water\u2014it'll season the potatoes from the inside out."},{"@type":"HowToStep","name":"Mash the potatoes with milk and butter","text":"Use a potato masher to mash the potatoes gently. Gradually add the milk, butter, salt and pepper. Transfer the mashed potatoes to a greased 3-quart baking dish. Editor's Tip: Cold ingredients can make red potatoes gummy, so we recommend gently heating the milk and melting the butter before adding them to the potatoes."},{"@type":"HowToStep","name":"Add the toppings","text":"Sprinkle the mashed potatoes with 1 cup shredded cheddar cheese and the crumbled bacon. Dollop the casserole with sour cream, then sprinkle with the remaining 1\/2 cup cheese. Editor's Tip: Some readers prefer to spread the sour cream across the potatoes, as if frosting a cake. The choice is yours!"},{"@type":"HowToStep","name":"Bake the potato casserole","text":"Bake the casserole, uncovered, until it's heated through and the cheese melts, 20 to 25 minutes. Editor's Tip: Sprinkle minced fresh chives, sliced green onions or chopped parsley on top of the casserole just before serving for a pop of pretty green.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Red-Potato-Casserole-FT25_38050_AC_0418_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Sharon Lehman, RDN"}],"nutrition":{"@type":"NutritionInformation","calories":" 187 calories","fatContent":"12g fat (7g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"245mg sodium","carbohydrateContent":"15g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.857143,"reviewCount":28,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Loaded Red Potato Casserole","description":"Check out this video for how to make Loaded Red Potato Casserole","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/kIILyYrs\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/kIILyYrs-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene2"},"reviewBody":"I love potatoes! I look on the menu and choose the entree that has potatoes on the side! And red potatoes are particularly good. I love that this recipe includes the skin which not only makes it easier, it tastes better!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julianne313"},"reviewBody":"Such a great recipe! Added in the Hidden Valley Ranch Mix as suggested below... and wow, game changer!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Denny"},"reviewBody":"I have to make this dish for every holiday. My boyfriend loves this dish and so do I. I will try Michelle020's Hidden Valley Ranch suggestion next time. That sounds so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DonnaP064"},"reviewBody":"A friend of mine gave me this recipe probably 30 years ago to use up  leftover mashed potatoes. It was for a 9X9 pan because who has that much leftover mashed potatoes!?! Never thought of using red potatoes! That's wonderful because they taste so much better. Definitely add the Ranch Dressing mix! I mix it in the sour cream.  I usually use real bacon bacon bits. Not the artificial bacon ones. Spread sour cream like frosting as another reader said. And, is a 13X9 the same as a 3 quart baking dish?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eye"},"reviewBody":"I made this as written, except I used Yukon gold potatoes because I needed to use them up.  The potatoes were of various shapes and sizes and I ended up using about 12 odd shaped potatoes, enough to cover the bottom of my 6 quart kettle in a single layer, similar to the video.  It did take about 30 minutes to cook them through, and I did end up picking through the resulting mashed potatoes to clean out some of the not so attractive skins.  That said, the flavor was decent, although it could have  stood some more salt and some garlic.  Depends on the bacon and how much you use.  Also, you could save yourself some time and frustration by combing the sour cream, bacon, and one cup of cheese together, instead of the recommended layers, which stick together anyway.  The end result was good and worth another try with red potatoes, with some seasoning modifications to fit our particular tastes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DudesGrandma"},"reviewBody":"This is the first time I ever commented on a recipe, all I can say its the bomb. My family requests it often. I would give it 6 star's if I could.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dawn7190"},"reviewBody":"<p>Excellent recipe!  Never any leftovers!  I added dry italian dressing because it was what I had.  Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest7726"},"reviewBody":"I have been making for years...I sometimes add a small container of cream cheese and make it nite before and take out of fridge for about an hour then bake covered for 15 minutes then uncover for rest of way.... always a super hit","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"No_Time_To_Cook"},"reviewBody":"Excellent!  We loved these.  I used a little bit more bacon (thicker end pieces) because that is what I had, and it was a meal in itself.  Can't wait to make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tweithof"},"reviewBody":"I have made this recipe twice in one week now. DELICIOUS. I made some slight modifications: I used a whole bag of new potatoes. Since there were a few more potatoes I added 1\/2 cup of butter, 2\/3 cup of milk, I also put the chives in with the milk, butter, salt and pepper rather than on top. Also instead of dolloping sour cream, I spread across top like icing. YUM YUM! The company I have had loved it and are requesting this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katisha"},"reviewBody":"<p>A nice pot-luck offering.  It went over well at the get together. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButterfly"},"reviewBody":"These were so yummy! Super easy and definitely will be making again. I also will be bringing these to any future gatherings! Totally recommend.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stephen Moffett ","givenName":"Stephen","familyName":"Moffett"},"reviewBody":"I love this recipe, I added diced chilies to the potatoes and the sour cream.  This is a simple recipe, that can be made ahead, great for large family events.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hbaseley"},"reviewBody":"I made this for a father's day dinner, since it's lower in carbs than most potato dishes and my father is diabetic. My whole family went wild for it - even my kids, who normally don't care for potato skins.  I only peeled half of the potatoes and thought the amount of skin was perfect. I also used reduced fat sour cream, reduced fat cheese and center cut bacon to cut some of the fat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest9404"},"reviewBody":"My family thought this was delicious and I will definitely make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Loaded Red Potato Casserole","description":"Check out this video for how to make Loaded Red Potato Casserole","url":"https:\/\/cdn.jwplayer.com\/videos\/kIILyYrs-Uot7Fvi8.mp4","duration":"1m45s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/g10pjwedlaj6nke2785u8f3r7g343rnw.jpg","advertising":"","jw_id":"kIILyYrs","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/kIILyYrs-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/kIILyYrs\/poster.jpg?width=720","jw_publish_date":"2020-04-03T00:00:00"},"rms_legacy_id":"38050","romance_copy_dek":"This red potato casserole is potluck perfection, with mashed red potatoes smothered with all your favorite baked potato toppings. 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