Red potatoes are baked till golden brown in this crowd-pleasing recipe after being boiled until tender and mixed with chives and paprika.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 serving Crisco® Original No-Stick Cooking Spray
- 1 ½ pounds small red-skinned potatoes, scrubbed, unpeeled
- 3 teaspoons salt, divided
- 3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
- 2 tablespoons Pillsbury BEST® All Purpose Flour
- 1 cup milk
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 cup sour cream
- 4 tablespoons chopped fresh chives, divided
- 2 cups shredded Cheddar cheese, divided
- 4 strips bacon, cooked and crumbled
Instructions
- Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
- Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
- Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
- BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 12 g |
| Sodium | 1187 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I love it!!!!
Used butter instead of shortening. Otherwise followed recipe as listed. VERY GOOD!!
I’m addicted to these and can’t stop making them! I follow recipe as written and would change anything.
My family couldn’t get enough of this. The changes I made were : 1) I added more potatoes. Instead of two, I used 5 . I didn’t change the amount of ingredients I used . Two potatoes wouldn’t have made enough for my 3 men much less fill a 9×13 pan. 2) In addition to salt and pepper I also added garlic salt. My boys finished off the whole pan and said it was the best potatoes they have ever had. It means a lot since they are picky!
My family loved this. I also doubled up on seasoning. I also added some onions I had sauteed with garlic and added more potato. And I did a rough mash leaving some chunker pieces
Didn’t use Sour Cream but it still tasted Great
I made this just as the recipe stated. It was ok. There was to much sauce for the amount of potatoes. When I make it again I’ll use 2.5lbs of potatoes instead of 1.5lbs and probably not add the green onion in until after it’s been cooked as they went mushy. Oh and I used becel butter instead of crisco. It was good but definitely needs some tweaking lol my husband loved it though!
Great starter recipe like others have said previously. I used margarine cause that’s what I had. I did season the potatoes a little cause we EXTRA lol. I just didn’t like the idea of bland potatoes. I used 1 package of bacon for the top once again cause we EXTRA. Next time I think I’ll add mashrooms or chicken maybe both before putting the cheese mixture over it. Just to make it more filling considering it was my main dish. Over all it was a hit with the family and I have all the ingredients on hand on any given day. Will definitely make this again!
Taste awesome! Any potato love will go crazy for it!
This was absolutely delicious and was a hit at our Easter dinner. I did add a little more bacon but that is our preference.
I scaled this back to just two servings for Hubs and me. I used one peeled russet potato, butter rather than shortening, one green onion for the chives, and I skipped the bacon. I sprinkled some of the onions over the potatoes and put the rest in the sauce. I also put all the cheese in the sauce and none on top. After baking, I did pop this under the broiler for a minute to give the top some nice color. This was just ok for us. I think there are other twice baked potato casserole recipes that are much better, so I doubt I’ll be making this one again. But it’s always fun to try!
This is a cheesy yummy dish, whole family enjoyed it. We’re vegetarian so I left off the bacon, and served with a side of roasted broccoli.
12-02-15 ~ Looking for a recipe to go with ‘Pulled Pork Ya’ll’ and ‘Citrus Jell-o Salad’ from AR, I came across this recipe. I doubled the recipe, but in hindsight, I should have doubled the potatoes and left the sauce ratio at a single batch. Even though I had more than enough sauce, the potatoes were wonderful. I did use butter in place of the Crisco®. These were actually better the second day when reheated. I would make these again.
Very good and super easy to make ahead.
This was so good! I used smoked paprika instead of the regular and used a combination of extra old cheddar and smoked Gouda cheeses and used butter instead of shortening. Everybody loved it and the leftovers almost tasted even better.
Very good and pretty easy to make! I did use real butter instead of butter flavored shortening because that’s all I had on hand.
So yummy! I made it for Thanksgiving and it was gone! Everybody loved it!
Delicious and easy to make! I made 2 changes: I used Mozzarella instead of Cheddar, and skipped the bacon (because of allergies).