Hot and Cheesy Potato Salad
Indulge in the ultimate comfort food with this Hot and Cheesy Potato Salad, a rich and satisfying twist on the classic picnic favorite. Tender bite-sized russet potatoes are enveloped in a creamy blend of sour cream, mayonnaise, and melted cheddar cheese, then layered with crispy bacon and vibrant green onions for a flavor-packed dish. Oven-baked to golden, bubbly perfection, this warm potato salad offers velvety textures and smoky, savory notes in every bite. Perfect as a hearty side dish for gatherings, barbecues, or cozy family dinners, this easy recipe comes together in just 40 minutes and will leave everyone reaching for seconds. If you're craving a comforting casserole-style potato dish, this one is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 cups Cheddar cheese, shredded
- 8 slices Bacon, cooked and crumbled
- 3 stalks Green onions, chopped
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 2 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash, peel (if desired), and cut the russet potatoes into bite-sized cubes.
Fill a large pot with water and a pinch of salt, and bring to a boil over medium-high heat. Add the potato cubes and cook for 12-15 minutes, or until they are fork-tender. Drain and transfer to a large mixing bowl.
While the potatoes are cooking, cook the bacon in a pan over medium heat until crispy. Remove from the pan and place on a paper towel-lined plate to cool. Once cooled, crumble the bacon into small pieces and set aside.
Preheat your oven to 375°F (190°C).
To the warm potatoes, add the unsalted butter and gently toss to coat. This will help the potatoes absorb other flavors while staying moist.
In a medium mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, paprika, salt, and black pepper until smooth.
Pour the sour cream mixture over the potatoes and gently fold to combine.
Add 1 1/2 cups of the shredded cheddar cheese and half of the crumbled bacon to the potatoes. Mix gently to ensure even distribution.
Transfer the potato mixture to a greased baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle the remaining crumbled bacon and chopped green onions over the top for garnish.
Serve hot and enjoy your creamy, cheesy potato salad!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 351 mg | 27% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
