Sunday, January 17, 2010
Monday, January 11, 2010
Loaded Red Potato Casserole
Source: Taste of Home
16 small red potatoes (3lb bag of petite red potatoes)
1/2 cup milk (I used fat free)
1/4 cup butter, cubed (I used light)
1/2 tsp pepper
1/8 tsp salt
1 1/2 cups (6oz) shredded cheddar, divided (I used 2%)
1/2 cup crumbled cooked bacon (I used 4 slices of turkey bacon)
1 cup (8oz) sour cream (I used fat free)
2 tbsp minced chives
Place potatoes in dutch oven (a.k.a. big pot) 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, salt and pepper. Transfer to a greased 9x13 baking dish. Sprinkle with 1 cup of cheese and the bacon.
Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted.
Yields 9 servings.