In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.

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  • 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

325 calories; protein 12.6g 25% DV; carbohydrates 18.4g 6% DV; fat 22.6g 35% DV; cholesterol 49.8mg 17% DV; sodium 1187.4mg 48% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2015
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. Read More
(4)

Most helpful critical review

Rating: 3 stars
05/26/2018
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! Read More
20 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/30/2015
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. Read More
(4)
Rating: 5 stars
11/23/2014
Delicious and easy to make! I made 2 changes: I used Mozzarella instead of Cheddar and skipped the bacon (because of allergies). Read More
(3)
Rating: 5 stars
12/21/2014
So yummy! I made it for Thanksgiving and it was gone! Everybody loved it! Read More
(2)
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Rating: 5 stars
07/15/2017
Taste awesome! Any potato love will go crazy for it! Read More
Rating: 3 stars
10/26/2016
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! Read More
Rating: 5 stars
04/21/2017
This was absolutely delicious and was a hit at our Easter dinner. I did add a little more bacon but that is our preference. Read More
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Rating: 3 stars
05/25/2018
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! Read More
Rating: 5 stars
01/24/2019
Didn't use Sour Cream but it still tasted Great Read More
Rating: 4 stars
12/18/2015
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. Read More