If you need a make ahead side dish for any event this summer I highly recommend this dish. While I was a little iffy about adding globs of sour cream on top, it was really good. It does look like eggs on top, but it’s not lol. My son is not a sour cream fan so I think I would just make him one with it mixed it. He scraped it off the top, but it needed the sour cream to make it more creamy.
Loaded Red Potato Casserole
(Adapted from Taste of Home)
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 the 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 the cheese is melted, 20-25 minutes.
