Creamy Little Potato Bake
User Reviews
5.0
3 reviews
Excellent
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Course
Side Dish
Creamy Little Potato Bake
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This Creamy Little Potato Bake is one of my son's favorites. Thanks to the cheese, sour cream, green onions and bacon, potatoes never tasted so good! No doubt about it, this casserole is irresistible.
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Ingredients
- 1 tablespoon salt
- 3 pounds red or yellow mini , potatoes
- 1 cup sour cream or sour cream based flavored dip, divided
- 3 cups cheese, shredded
- ½ cup cheese, shredded (optional)
- 6 thinly sliced green onion, plus more for garnish
- 1 pkg bacon, cooked and crumbled, or 20 slices or 1 cup ham, or sausage
- black pepper - to taste
- cooking spray
Instructions
- Boil the potatoes in a large pot of salted water (about 1 tablespoon of salt) until tender, about 15-20 minutes, depending on size. Drain and cool slightly.
- Place the hot potatoes on a cutting board and with a potato masher or fork press down to mash a little. You are pressing down hard enough to stop the potatoes from rolling, breaking the skin.
- Place the potatoes on the bottom of a greased casserole dish, using about half of the potatoes.
- Spread ½ cup of the sour cream on top of the potatoes.
- Top with ½ of the bacon and ½ of the green onion. Sprinkle with ½ of cheese. Repeat layers. Add fresh black pepper to taste.
- Put additional cheese on top if desired. I always do!
- Bake at 350F for 30 min. Place under the broiler for the last few minutes to help the cheese turn golden brown. Garnish with more fresh green onion, if desired and serve immediately.
Notes
- If you're looking for sides to serve have a look at our What to Serve with Potato Bake post for all our favorite ideas.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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