Ingredients
- Potatoes: 4 large Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
- Cheddar Cheese: 2 cups, freshly shredded
- Bacon: 1 lb, cooked and crumbled
- Mayonnaise: ½ cup
- Sour Cream: ½ cup
- Salt: 1 tsp
- Black Pepper: ½ tsp
- Paprika: 1 tsp
- Green Onions (optional): ¼ cup, chopped
Instructions
- Preheat Oven: Set to 325°F (163°C).
- Cook Bacon: Fry bacon until crispy, then crumble.
- Prepare Potatoes: Dice peeled potatoes and soak them in cold water to prevent browning.
- Mix Ingredients: In a large bowl, combine potatoes, cheese (reserve some for topping), bacon, mayonnaise, sour cream, and seasonings. Mix until potatoes are well-coated.
- Assemble: Spread the mixture evenly in a greased 9×13-inch baking dish. Top with reserved cheese.
- Bake: Cover with foil and bake for 1 hour. Remove foil and bake for an additional 30 minutes or until potatoes are tender and the top is golden.
- Garnish and Serve: Sprinkle with green onions before serving if desired.
Notes
- Make-Ahead: Assemble the dish a day in advance, omitting the cheese topping. Add cheese before baking.
- Variations:
- Vegetarian: Use smoked tempeh or coconut bacon.
- Spicy: Add diced jalapeños or red pepper flakes.
- Low-Carb: Substitute potatoes with cauliflower florets.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern