This recipe is loaded with flavor. Seriously.
3 lbs. baby red potatoes – skin left on-washed, eyes removed and cut in half
1 Tbs. olive oil
½ tsp. salt
¼ tsp. ground black pepper
1 cup mayonnaise
2 cups sour cream
2 cups cheddar cheese – shredded – reserve ½ cup for topping
4 green onions – sliced thin – reserve some for topping
½ lb. bacon (or more – used about 10 pieces in the video and a little for the top)
Salt and pepper to taste
Preheat oven to 450 degrees F
In a large bowl, toss potatoes with olive oil, ½ tsp. of salt and pepper.
Line a baking sheet with parchment paper. Place potatoes on baking sheet in a single layer. Cook for about 25 minutes or until lightly browned. Toss once during cooking to brown evenly. Allow to cool slightly.
While the potatoes are in the oven, cook the bacon until crisp. Drain on paper towels. Chop or crumble into bite size pieces. Save some for the topping. (not shown in video)
Grease a 9×13 baking dish with non stick spray or butter
Place cooking rack in center of oven.
Preheat oven to 350 degrees F, if baking immediately (See note below, to prepare ahead)
In a bowl, combine the mayonnaise and sour cream.
In a large bowl, combine the potatoes, mayonnaise/sour cream mixture, 1 ½ cups of cheddar cheese, most of the green onions and the bacon. Toss to combine. Season to taste with additional salt and pepper.
Pour into prepared dish. Sprinkle top with reserved ½ cup of cheese, some crumbled bacon and green onions.
Place in preheated oven on center rack for about 15 minutes or until cheese melts. Serve hot. Also can be had cold and this dish is great either way, but preferred hot out of the oven and then it can cool down to room temp, if there’s any left! -Goes great with steak, burgers, chicken or you name it! Yum! Enjoy!
Note: Can be made ahead. Prepare recipe up to #10, then cover with plastic wrap or foil and refrigerate overnight or up to 2 days. Before cooking, remove from refrigerator and let sit at room temperature for about 2 hours. Cook as directed.