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Sour Cream Potato Bake Recipe

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4.8 from 127 reviews

This Sour Cream Potato Bake is a hearty and comforting side dish featuring tender russet potatoes combined with creamy sour cream, sharp cheddar cheese, and fresh green onions. Baked to a lightly golden perfection and seasoned with a hint of paprika, it makes an ideal accompaniment to any meal or a satisfying vegetarian main on its own.

Ingredients

Potatoes

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

Cheese & Dairy

  • 16 ounces sour cream
  • 1½ cups sharp cheddar cheese, shredded (about 4 ounces)

Vegetables & Seasonings

  • 1 bunch green onions, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • dash of paprika

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish with cooking spray to prevent sticking.
  2. Cook the potatoes: Place the scrubbed potatoes with skins on into a large pot. Fill with water so it covers the potatoes by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender. Test doneness by piercing the thickest part with a sharp knife; it should slide in easily without resistance. This will take about 45-60 minutes depending on potato size.
  3. Cool and peel potatoes: Remove the potatoes from the hot water and allow them to cool just until you can comfortably handle them. Peel off the skins carefully, then cut the potatoes into ¾ to 1-inch pieces.
  4. Mix the filling: In a large bowl, combine the cut potatoes with the sour cream, shredded cheddar cheese, salt, pepper, and three-quarters of the sliced green onions. Mix thoroughly but gently to combine.
  5. Assemble in baking dish: Spread the potato mixture evenly into the prepared baking dish. Sprinkle the top with a dash of paprika for color and flavor, then scatter the remaining green onions on top.
  6. Bake until hot and golden: Place the baking dish in the preheated oven and bake for 30-40 minutes, until the mixture is heated through and just barely golden on top. The casserole will not bubble but will be nicely warmed and lightly browned.

Notes

  • You can substitute sharp cheddar with a different cheese like gouda or monterey jack for a flavor twist.
  • Using russet potatoes with skins on adds texture and nutrients, but you can peel them entirely if preferred.
  • Make sure to not overmix the potato mixture to keep some texture.
  • This dish can be made ahead and refrigerated before baking; add an extra 5-10 minutes to baking time if baking from cold.
  • For a richer flavor, add a little melted butter or a sprinkle of garlic powder to the mixture.

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