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.
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 in this Creamy Little Potato Bake or with baked potatoes for that matter!
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!
Ingredients in Creamy Little Potato Bake
- salt
- red or yellow mini potatoes
- sour cream or a sour cream based dip
- shredded cheese
- green onion
- bacon
- pepper
- cooking spray
How to make Creamy Little Potato Bake
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 350 degrees 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.
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.
We are definitely a potato family as you can see from all of these recipes!
Other Great Potato Recipes
Slow Cooker Bacon Breakfast Potatoes
Potato, Onion, Carrot and Green Bean Casserole
Oven Roasted Carrots and Potatoes
Slow Cooker Scalloped Alfredo Potatoes and Cauliflower
Marcel's Easy Cheesy Potato Casserole
Cheesy Ranch Twice Baked Potato Boats
Little Alfredo Bacon and Cheese Potatoes
Awesome Cheesy Twice Baked Potato Boats
Fully Loaded Hasselback Potatoes
Cheesy Baked Bacon Ranch Little Potatoes
Supreme Mashed Potato Casserole
Of course I made a video. I just had to!
Creamy Little Potato Bake Video
Creamy Little Potato Bake
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
Jenny D says
Can this recipe be made ahead of time?
Karin and Ken says
I apologize my husband had a heart attack and I forgot I had a blog. I’m so glad he’s ok. With this recipe I would cook potatoes and bacon ahead of time. When needed remove potatoes from fridge and press into dish and continue with recipe as written. I’d also allow potatoes to come to room temperature before cooking so the dish bakes evenly. Enjoy. This casserole is a favorite. All the best. Karin
Amy Griffiths says
I love this recipe. I didn't have sour cream or chip dip, so I substituted soft cream cheese mixed with milk and a pinch of salt. I didn't have green onions, so I substituted chopped sweet onion. Delicious, quick, and easy
Karin and Ken says
I love this recipe myself and have for a very long time. I can’t wait to try your adjustments! Thank you for sharing. Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin