- Crisco® Original No-Stick Cooking Spray
- 1 1/2 pounds small red-skinned potatoes, scrubbed, unpeeled
- 3 teaspoons salt, divided
- 3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
- 2 tablespoons Pillsbury BEST® All Purpose Flour
- 1 cup milk
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 cup sour cream
- 4 tablespoons chopped fresh chives, divided
- 2 cups shredded Cheddar cheese, divided
- 4 strips bacon, cooked and crumbled
- Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
- Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
- Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
- BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.