Ingredients
Equipment
Method
- Place the potatoes in a large pot and cover them completely with water. Bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until fork-tender, about 15-20 minutes. Drain thoroughly in a colander.
- Transfer the drained potatoes to a mixing bowl. Add sour cream, milk, butter, salt, and pepper. Beat with an electric mixer on medium-low speed until light and fluffy. Avoid overmixing to prevent gluey texture.
- Gently fold in 2 cups of cheese, crispy bacon, and sautéed onions by hand until evenly distributed throughout the potatoes.
- Transfer the potato mixture to a greased 3-quart baking dish, spreading it evenly. Sprinkle remaining cheese on top.
- Bake uncovered at 350°F for 30 minutes, or until heated through and the cheese is melted and golden.
Nutrition
Notes
Don't overmix the potatoes after adding wet ingredients. If the mixture seems dry, add milk gradually until creamy. This dish can be prepared ahead of time and baked when ready to serve. Consider using different cheese varieties or adding herbs for variation.
