June 26, 2020
Loaded Red Potato
Casserole
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16 small Red Potatoes 1/2 c Milk 1/4 c Butter, cubed 1/2 tsp Pepper 1/8 tsp Salt 1-1/2 c Shredded Cheddar Cheese, divided 1/2 c Crumbled Cooked Bacon 1 c Sour Cream 2 tbsp Minced Fresh Chives |
Preheat oven to 350 degrees. Place potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes. Drain; return to pot. Mash potatoes, gradually adding milk, butter, pepper, and salt. Spread into greased 3-quart casserole dish; sprinkle with 1 cup cheese and bacon. Dollop with with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, until heated through and cheese is melted, about 20-25 minutes. |
