Ingredients
Scale
- 5 lbs Yukon Gold potatoes, peeled and diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Boil diced potatoes until tender, about 15-20 minutes. Drain and set aside.
- In a large bowl, combine potatoes, sour cream, 1 cup cheddar cheese, bacon, green onions, melted butter, garlic powder, salt, and pepper. Mix well.
- Grease a 9×13 inch baking dish and pour in the potato mixture. Spread evenly and sprinkle remaining cheddar on top.
- Bake for 20-25 minutes until cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture.
- Do not overcook potatoes; they should be tender but not mushy.
- Opt for freshly shredded cheese for better melting.
- Feel free to customize toppings according to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 40mg