Ingredients
Scale
- 6 large baking potatoes (about 3 lbs), peeled and cubed
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup chopped green onions or chives (optional)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 ½ cups crushed crispy fried onions (e.g., French’s)
- 6 slices bacon, cooked and crumbled (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Cook potatoes in a large pot of salted water until tender, about 10–15 minutes. Drain well.
- In a mixing bowl, combine potatoes, sour cream, melted butter, 1 ½ cups cheddar cheese, green onions (if using), cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix gently.
- Transfer mixture to casserole dish and spread evenly.
- Sprinkle remaining ½ cup cheddar cheese and crushed crispy fried onions on top.
- Bake 25–30 minutes until bubbly and golden. Garnish with crumbled bacon and extra green onions if desired. Serve hot.
Notes
- Use Yukon gold or red potatoes for a creamier texture, adjusting cooking time as needed.
- Can be prepared a day ahead; store covered in the refrigerator and add extra baking time when baking cold.
- Leftovers keep in an airtight container in the fridge for 3–4 days; reheat in oven or microwave.
- For a vegetarian version, use cream of mushroom soup and omit bacon or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American