Categories: Main Dish

Ingredients

• 1 1/2 lbs small red skinned potatoes, scrubbed & unpeeled
• 3 tsp salt, divided
• 3 tbsp Crisco All Vegetable shortening
• 2 tbsp flour
• 1 c milk
• 1/2 tsp pepper
• 1 c sour cream
• 1/2 tsp paprika
• 4 tbsp chopped fresh chives
• 2 c shredded cheddar cheese
• 4 bacon strips, cooked & crumbled

Directions

1. at oven to 350. Coat a 2L casserole dish lightly with non-stick spray.

2. Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 tsp salt. Bring to a boil. Cook about 15 – 20 minutes or just until potatoes are fork tender. Drain. Place in prepared dish.

3. While potatoes are cooking, melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 tsp salt, pepper & paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tbsp chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.

4. Bake 20-25 minutes or until bubbly & golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.

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