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


Add to Grocery List

  • 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


  1. Boil 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

Show 1 Comment & Review

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