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Cheesy Bacon Potato Casserole

Time: 35 min, 8 Servings


  • 2 pounds white or red potatoes*
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ⅓ cup sour cream
  • 2 ½ cups shredded sharp cheddar cheese, divided
  • 6 pieces bacon, divided


  1. Preheat oven to 350 degrees F and spray a 9 x 13 inch casserole dish with nonstick cooking spray.
  2. Dice potatoes into bite-size pieces. Place in a large pot with water and boil potatoes for 12 minutes or until fork-tender. Drain potatoes.
  3. While potatoes cook, place bacon in a large skillet and cook until crisp. Remove to a paper towel lined plate and crumble once cool.
  4. In a large bowl, add drained potatoes, melted butter, and seasonings, and stir.
  5. Allow the potatoes to cool for 5 minutes, then stir in sour cream, cheese, and bacon, reserving ½ cup each of cheese and bacon for the topping.
  6. Pour potato mixture into the casserole dish and sprinkle the top of the potatoes with additional half cup cheddar cheese and bake for 15 minutes.
  7. Remove from oven and top with extra bacon. Garnish with green onions or parsley if desired.

*This recipe calls for thin-skinned potatoes; if using Russets, peel before cooking.


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