Cookin’ With Carolyn Loaded Red Potato Casserole

Loaded Red Potato Casserole

16 small red potatoes
1/2 cup milk
1/4 cup butter, cubed
1/2 tsp. pepper
1/8 tsp. salt
1-1/2 cups (6 oz.) shredded cheddar cheese, divided
1/2 cup crumbled cooked bacon
1 cup (8 oz.) sour cream
2 Tbsp. minced chives
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. Mash potatoes with the milk, butter, pepper and salt. Transfer to a greased 13 x 9-inch baking dish. Sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, at 350 degrees for 20-25 min. or until cheese is melted.

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