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Sour Cream Potato Bake Recipe

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4.4 from 142 reviews

Sour Cream Potato Bake is a comforting and creamy side dish made with tender boiled russet potatoes mixed with sour cream, sharp cheddar cheese, and fresh green onions, then baked to a lightly golden finish. It’s a simple, hearty recipe perfect for family dinners or holiday gatherings.

Ingredients

Potatoes

  • 3 lbs russet potatoes, scrubbed with skins on (about 9 regular or 6 large)

Mix-ins

  • 16 ounces sour cream
  • 1 bunch green onions, thinly sliced
  • 1½ cups sharp cheddar cheese, shredded (about 4 ounces)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • dash paprika

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350℉ and spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
  2. Boil Potatoes: Place the scrubbed potatoes with skins on in a large pot and cover with water by 1 inch. Bring to a boil, then cook until the potatoes are very tender—test by piercing with a sharp knife; it should meet no resistance. This typically takes between 45-60 minutes depending on potato size.
  3. Cool and Peel Potatoes: Remove the potatoes from the water and allow them to cool enough to handle. Peel off the skins carefully once cool, then cut the potatoes into ¾ to 1-inch pieces.
  4. Mix Ingredients: In a large bowl, combine the cut potatoes with sour cream, shredded cheddar cheese, salt, pepper, and ¾ of the sliced green onions, reserving some onions for garnish. Mix everything thoroughly to ensure even flavor distribution.
  5. Assemble and Bake: Spread the potato mixture evenly in the prepared baking dish. Sprinkle a dash of paprika on top and garnish with the reserved green onions. Bake for 30-40 minutes until the dish is hot and lightly golden on top, but it will not be bubbly.

Notes

  • Do not overcook the potatoes; they should be tender but not falling apart.
  • You can adjust the amount of cheese to your preference for a milder or stronger cheesy flavor.
  • For a crispy top, you may broil the bake for 1-2 minutes at the end of baking—watch carefully to avoid burning.
  • Use full-fat sour cream for the creamiest texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://forkoria.com/sour-cream-potato-bake-recipe/