Beverly Potatoes

Rhonda Sine


All the joy of a loaded baked potato without have to mix and wrestle the skin on your plate.This recipe is so simple it's almost stupid, but it won me a 19" color tv as the grand prize of a cooking contest in college so I'm not complaining!

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


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3 lb
potatoes, chopped into 50 cent piece size chunks
1/2 stick
real butter, sliced into pats
1/2 c
real bacon bits or crumbles (not bac-o's)
1 c
sour cream
1/2 c
shredded cheddar cheese
salt and pepper

How to Make Beverly Potatoes


  • 1Boil potatoes in salted water until just fork tender, do not overcook. Drain. Remove from heat. Put in pats of butter scattered over the top and put a lid on so it will melt down through. Add bacon bits, sour cream and salt & pepper and gently fold through, not mashing potatoes. Sprinkle cheese on top and cover and let stand for a few minutes. Serve immediately.

Printable Recipe Card

About Beverly Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Quick & Easy

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