Sour Cream Potato Bake Recipe (Cheesy Casserole!)

Ingredients

• 3 lbs russet potatoes, scrubbed with skins on (about 9 regular or 6 large)
• 16 ounces sour cream
• 1 bunch green onions (thinly sliced)
• 1 1/2 cups sharp cheddar cheese, shredded (about 4 ounces)
• 1/2 tsp salt
• 1/4 tsp pepper
• dash paprika

Instructions

1. 1

   Preheat oven to 350℉. Spray 9 x 13 baking dish with cooking spray.

2. 2

   While the oven is heating, place the potatoes with skins on in a large pat and cover with water by 1 inch. Bring pot to a boil and cook until the potatoes are very tender. Use a sharp knife to test for doneness. The thickest part should have no resistance. Depending on the size of potato this will be between 45-60 minutes.

3. 3

   Once the potatoes are tender, remove from water and allow to cool until they can be handled. As soon as they can be handles, remove the skins and cut into ¾ - 1 inch pieces.

4. 4

   Place in a bowl and add in the sour cream, cheese, salt, pepper and ¾ of the onions, reserving some for the top. Mix thoroughly. Spread mixture in prepared baking dish. Sprinkle with paprika and spread on the rest of the green onions.

5. 5

   Bake for 30-40 minutes until hot and barley golden. It will not be bubbly.