Loaded Roasted Red Potatoes Casserole

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  • 1/2 cup 2% milk
  • 16 small red potatoes (about 1-3/4 pounds)
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1/8 teaspoon salt


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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