New Orleans Potatoes

READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Wash 5 medium (about 1.5 pounds) red skin potatoes thoroughly with a vegetable brush.
  • 2. Cut into cubes with the skins on and gently boil until the potatoes are tender (I add a little salt to the water as they are cooking).
  • 3. Drain the potatoes and return them to the hot pan. Turn the fire back on if needed to evaporate the water from the potatoes.
  • 4. Partially mash the potatoes.
  • 5. Stir in sour cream, cream cheese, grated cheddar cheese, bacon bits (I use Oscar Meyer or Hormel. They come in 3 oz. containers so I use half) & green onion (thinly sliced including the green tops).
  • Spray a casserole dish lightly with cooking spray and add your casserole. Serve immediately or keep warm in a 200 degree oven for up to 1 hour.
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