Trust me, the key to this dish is definitely the sauce! (Page 2 ) | July 20, 2024

Annonce:

Directions

Preheat your oven to 400°F (200°C).

Wash and scrub the potatoes thoroughly. Poke a few holes in each potato with a fork.

Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork. Let them cool slightly.

Once cooled, peel the skins off the potatoes and cut them into bite-sized chunks.

In a large mixing bowl, combine the sour cream and mayonnaise until well blended.

Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and fresh chives.

Gently fold in the potato chunks until everything is evenly coated in the dressing.

Season with salt and pepper to taste.

Chill in the refrigerator for at least one hour before serving to allow the flavors to meld together.

Variations & Tips

For a lighter version, you can use Greek yogurt in place of sour cream. If you have picky eaters, feel free to reduce or omit the green onions and chives. For an extra kick, add a dash of hot sauce or some diced jalapeños. You can also turn this into a vegetarian dish by leaving out the bacon and adding in some roasted red peppers or grilled mushrooms.

Next: CHEESY SCALLOPED POTATOES

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