A delightful twist on the classic baked potato salad, this casserole is creamy, cheesy, and topped with crispy bacon for a satisfying dish.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the casserole inside for even cooking.
Peel and dice the potatoes into bite-sized pieces.
Cut the potatoes into uniform sizes to ensure they cook evenly.
Boil the diced potatoes in a large pot of salted water until tender, about 10 minutes. Drain and set aside.
Test the potatoes with a fork; they should be tender but not falling apart.
In a mixing bowl, combine sour cream, shredded cheddar cheese, and chopped green onions.
Mix thoroughly to ensure the cheese is evenly distributed.
Fold the cooked potatoes into the sour cream mixture until well coated.
Gently fold to avoid breaking the potatoes.
Transfer the mixture to a greased baking dish and spread evenly.
Use a spatula to smooth the top for even baking.
Top with crumbled bacon and additional cheese if desired.
Ensure the bacon is evenly distributed for consistent flavor.
Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Check the casserole halfway through to ensure it doesn't overcook.
Let the casserole cool slightly before serving.
Allowing it to cool helps the flavors meld together.
Continue in our app for the best experience
