Fully loaded potato casserole takes to the airwaves

T-G Lifestyles Editor Sadie Fowler with her Loaded Potato Casserole (T-G Photo by John Philleo) [Click to enlarge] [Order this photo]

Just prior to making this week's Simply Delish recipe, I worked up an appetite when talking to Geneva Smith.

Geneva had me as a guest on her radio show, "Ma's Kitchen," and I had a blast!

Geneva asked me to bring in about five recipes that remind me of growing up, or recipes that carry a special meaning of some sort.

Of course, most of the recipes I talked about on the radio show came from my mom, Joanne. Peachy Pork Chops, Shrimp Alfredo, and Skillet Spanish Rice were a few of the recipes we talked about.

My mom is a great cook, and I was fortunate to have homemade dinners just about every night of the week while growing up. When I moved out on my own, I always wished I had paid closer attention when my mom asked me to help her in the kitchen, but back then, I only saw cooking as a chore.

I told Geneva today that when I first began cooking, I probably drove my mom crazy, calling her every two minutes when making a dish.

"Mom, exactly how much (blank) do I use?" I'd ask.

She would get annoyed, telling me, "Sadie, I don't know exactly. Sometimes you just have to eyeball it!"

Anyway, today's recipe is another that came from my mom.

She's always experimenting with new recipes and last time I was home she and her friend, Dean, had me over for some barbecued chicken. Dean grilled the chicken and my mom prepared all the sides.

Dean's chicken is always good, a result of a secret marinade of which he's very proud, but on this night my mom's potatoes stole the show.

When I tasted the potato casserole I told my mom that it tasted just like a loaded baked potato -- you know, a baked potato that's drenched in butter, sour cream, bacon bits and chives.

"That's the name of the recipe!" Mom said.

The casserole is a great twist on the traditional loaded baked potato. And, if you're having guests over for dinner, it's actually a lot easier than dressing a bunch of loaded baked potatoes for the group (plus, it won't take up as much space in the oven as a bunch of baked potatoes).

Due to some time constraints, I actually made mashed potatoes (for which the recipe calls) last night, along with cooking the bacon.

This afternoon, all I had to do was assemble the recipe ... 20 minutes later, my co-workers flocked to the kitchen. If the empty dish is any indication, I'd say they liked it!

Enjoy!

Loaded Potato Casserole

16 small red potatoes

1/2 cup milk

1/4 cup butter

1/2 tsp. pepper

1/8 salt

1 1/2 cups (6 oz.) shredded Cheddar cheese, divided

1/2 crumbled bacon

1 cup (8 oz.) sour cream

1 Tbsp. minced chives

Place potatoes in a dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Mash potatoes with the milk, butter, pepper and salt (with a hand potato masher). Transfer to a greased baking dish. Sprinkle with 1 cup of cheese and bacon.

Dollop with sour cream; sprinkle with chives and remaining cheese. bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted.

-- Sadie Fowler is lifestyles editor at the Times-Gazette. Her columns, Sadie Says and Simply Delish, run every Sunday. She may be reached at sfowler@t-g.com or 684-1200 ext. 214.