New Orleans Potatoes – a delicious recipe with red potatoes, sour cream, cream cheese, cheddar cheese, bacon bits, green onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Wash 5 medium (about 1.5 pounds) red skin potatoes thoroughly with a vegetable brush.
2
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
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
4. Partially mash the potatoes.
5
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).
6
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.
400
kcal
Calories
25
g
Fat
28
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 red potatoes, 1/3 cup sour cream, 1/2 cup cream cheese, 3/4 cup sharp cheddar cheese, and more.
Yes, New Orleans Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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