This Creamy Little Potato Bake is one of my son Patrick’s favorites. The potatoes, cheese, sour cream, green onions and bacon make this casserole irresistible.
Who doesn’t love potatoes? Ok, I know there are some people out there that don’t but I have only met a few in my lifetime! This Creamy Little Potato Bake includes all of our favorite potato toppings, all in one!I strongly suggest you use an onion flavored sour cream based dip, or your favorite flavor, to make the dish taste even better. You will be glad you tried it. Such a little thing that makes a huge difference!
Usually when I make this dish I use an onion flavored sour cream based dip instead of plain old sour cream! There are so many flavors out there, just pick your favorite and this potato side will not disappoint! The more flavor the better I always say!Truth be told, I don’t always use bacon and this Creamy Little Potato Bake still turns out beautifully. The way I look at it is if I don’t have time I just don’t have time! I have used the precooked bacon pieces when I have had them around and I was glad I did! Some bacon is better than none at all!I also have to tell you that in a pinch I have used ham and not bacon in this recipe! Only because once I started to make it and I was wrong about having bacon in the fridge! I hate when that happens and my memory isn’t getting any better!
Regardless, the ham tasted great too and I have done it again on purpose since! Never a complaint!
Of course I made a video. I just had to!
Creamy Little Potato Bake
- 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
- 1/2 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
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.