A delightful twist on a classic potato bake, featuring crispy bacon, creamy goat cheese, and a tangy sundried tomato cream topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
In a large bowl, combine the diced potatoes, crumbled goat cheese, and crispy bacon pieces. Season with salt and freshly ground black pepper.
Mix gently to avoid mashing the potatoes.
Transfer the mixture into a greased casserole dish and spread it evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the top is golden.
Check the potatoes with a fork for doneness.
Meanwhile, in a small bowl, mix the sour cream, juice of one lemon, chopped sundried tomatoes, and minced garlic until well combined.
Let the sauce sit for a few minutes to meld the flavors.
Serve the baked potatoes hot, topped with a dollop of the sundried tomato cream and garnished with sliced green onions.
Serve immediately for the best flavor and texture.
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