This is the best potato bake that I have ever had, although if I’m totally honest, I haven’t tried too many. The recipe came from a friend and I really do think she made it up. It is an absolute miracle when there are leftovers, somehow it tastes even better when reheated the next day. But whenever I make it everyone loves it and they are all disappointed when there is none left. It’s creamy, it’s a little bit tangy and best of all, it has bacon! I don’t know what could make it any better.
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How delicious does it look now that it’s ready to go into the oven?
A delicious potato bake that tastes even better reheated the next day
- 10 medium white potatoes peeled and cubed
- 250 mL sour cream
- 175 g bacon cubed
- 1 pack french onion soup mix
- 1 brown onion chopped
- 1 cup shredded cheese
Preheat the oven to 180°C
In a large pot boil the potatoes until tender.
While the potatoes are boiling, cut the bacon and onion into cubes.
Brown the onion and bacon in some oil in a frying pan.
Combine sour cream and soup mix in a jug or bowl.
Add the browned bacon and onion to sour cream soup mix
Drain potatoes and place in a baking dish
Pour sour cream mixture over the potatoes and stir through
Cover the top with shredded cheese
Bake for approximately 45 minutes
If, by some miracle, there is any leftover, it tastes even better the next day!