Ingredients 16 small red potatoes (about 1-3/4 pounds)1/2 cup 2% milk1/4 cup butter, cubed1/2 teaspoon pepper1/8 teaspoon salt1-1/2 cups shredded cheddar cheese, divided 1/2 cup crumbled cooked bacon1 cup sour cream2 tablespoons minced fresh chives View Recipe Directions 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. Nutrition Facts 3/4 cup: 187 calories, 12g fat (7g saturated fat), 23mg cholesterol, 245mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 6g protein. Originally published as Potato Skin Casserole in Taste of Home August/September 2007 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for the holidays with family and friends, starring one of my favorite ingredients