New Orleans Potatoes
photo by Chelle_N_Oklahoma
- Ready In:
- 5 red potatoes
- 1⁄3 cup sour cream
- 1⁄2 cup cream cheese
- 3⁄4 cup sharp cheddar cheese
- 1 1⁄2 ounces bacon bits
- 2 green onions
- 1⁄8 teaspoon creole seasoning
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 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.
Questions & Replies
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My ex-husband was a cook at Harrigan's and we modified the recipe a bit. We always use fresh bacon (it adds alot more flavor) and we melt down the cream cheese with some 1/2 and 1/2 to make the potatoes creamier. <br/><br/>We both used to work at Harrigan's, actually that is how we met and married.. I miss all of their food, especially their smothered steak..