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Sour Cream Potato Bake Recipe

Sour Cream Potato Bake Recipe: Comfort in Every Bite

This Sour Cream Potato Bake is a creamy and cheesy comfort food that warms hearts, perfect for gatherings and easy to prepare ahead.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 lbs Russet Potatoes scrubbed and kept with skins on
  • 2 cups Sour Cream adds creaminess
  • 2 cups Sharp Cheddar Cheese freshly shredded
  • 1 bunch Green Onions chopped, save some for topping
  • 1 tsp Salt enhances flavors
  • 1/2 tsp Pepper adds warmth
  • 1 tsp Paprika for sprinkling on top

Equipment

  • 9x13-inch baking dish
  • large pot
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with non-stick cooking spray.
  2. Boil cleaned russet potatoes in a large pot of water until tender, about 45-60 minutes. Drain and cool.
  3. Peel cooled potatoes and cut them into ¾ to 1-inch chunks.
  4. In a mixing bowl, combine potato chunks with sour cream, cheddar cheese, salt, pepper, and three-quarters of the green onions. Fold until evenly coated.
  5. Transfer the mixture to the prepared baking dish, spread evenly, and sprinkle paprika and reserved green onions on top.
  6. Bake for 30-40 minutes until edges are golden and dish is heated through.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best results, boil potatoes until tender but not mushy. Shred cheese from a block for better melting. Consider adding crispy bacon bits for extra flavor.

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