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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Wash, peel (if desired), and cut the russet potatoes into bite-sized cubes.

Step 2

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.

Step 3

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.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

To the warm potatoes, add the unsalted butter and gently toss to coat. This will help the potatoes absorb other flavors while staying moist.

Step 6

In a medium mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, paprika, salt, and black pepper until smooth.

Step 7

Pour the sour cream mixture over the potatoes and gently fold to combine.

Step 8

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.

Step 9

Transfer the potato mixture to a greased baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.

Step 10

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and sprinkle the remaining crumbled bacon and chopped green onions over the top for garnish.

Step 12

Serve hot and enjoy your creamy, cheesy potato salad!

Nutrition Facts

Serving size	1817.5 grams (1817.5g)

Amount per serving	% Daily Value*
Calories	4098

Total Fat 278.90g	358%
Saturated Fat 116.80g	584%
Polyunsaturated Fat NaNg
Cholesterol 667mg	222%
Sodium 6448mg	280%
Total Carbohydrate 284.10g	103%
Dietary Fiber 20.50g	73%
Total Sugars 28.70g
Protein 140.10g	280%

Vitamin D 48IU	240%
Calcium 2129mg	164%
Iron 16mg	87%
Potassium 6955mg	148%

*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.

Source of Calories

Fat: 59.7%

Protein: 13.3%

Carbs: 27.0%