June 26, 2020

Loaded Red Potato


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.