Total Time
1hr
Prep 20 mins
Cook 40 mins

Cuisine at Home

Ingredients Nutrition

Directions

  1. Preheat oven to 425°; coat a 2-quart casserole dish with nonstick spray.
  2. Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
  3. Combine cream cheese and buttermilk in a large bowl; blend well.
  4. Stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.
  5. Stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
  6. Combine bread crumbs, Parmesan, parsley, and paprika in a small bowl; season with salt and pepper.
  7. Sprinkle topping over potato salad.
  8. Bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.
  9. *Per serving--461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.