Harrigan's New Orleans Potatoes

Harrigan's Restaurant Recipe

5 red potatoes
1/3 cup sour cream
1/2 cup cream cheese
3/4 cup sharp 
cheddar cheese
1 1/2 ounces bacon bits 
2 green onions, thinly sliced including green tops
1/8 teaspoon creole seasoning 
1/8 teaspoon cayenne pepper 
1/2 teaspoon salt 
1/4 teaspoon pepper 

Wash 5 medium (about 1 1/2 pounds) red skin potatoes thoroughly  with a vegetable brush. Cut into cubes with the skins on and gently boil until the  potatoes are tender. Drain the potatoes and return them to the hot pan. Turn the fire back on if needed to evaporate the water from the potatoes.

Partially mash the potatoes. Stir in sour cream, cream cheese, grated cheddar cheese, bacon  bits & green onions. 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.