This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer.


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


Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot. Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

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