Enjoy a comforting and delicious dish of Cheesy Sour Cream Baked Potatoes that combines perfectly baked potatoes with creamy sour cream and melted Cheddar cheese. It’s a simple yet satisfying recipe that’s sure to please your taste buds. These baked potatoes were my specialty in grades 6 & 7 back in the ‘90s.
Time: 70 min, Prep: 20 min. Cook: 50min.
Servings: 6
Ingredients
- 1 kg (about 2.2 lbs) Russet potatoes or Yukon Gold potatoes
- 3 eggs
- 60 g (1/4 cup) butter
- 500 g (2 cups) sour cream
- 200 g (about 1 1/2 cups) Cheddar cheese, grated (add more if you prefer it extra cheesy)
- Salt and pepper, to taste
Directions
Wash potatoes thoroughly, put them in a pot with water and salt and boil them for about 30 minutes or until soft. Drain water, let potatoes cool, peel and slice them.
Grease a baking pan with the butter. I used a 8’’ square glass pan (oven safe).
Mix the beaten eggs, sour cream, salt, pepper and half of the grated cheese.
Arrange half of the sliced potatoes in the pan and sprinkle some salt and pepper.
Add half of the egg, sour cream and cheese mixture.
Add another layer of sliced potatoes and again season with salt and pepper.
Pour the remaining mixture over the potatoes and sprinkle the remaining grated cheese on top.
Preheat oven to 180°C (350°F). Place in the oven and let it bake for 20 minutes or until top of shredded cheese is golden.
Recipes sound awesome but how about the translation into cups and ounces instead of the “g” thing….. Southern cooks don’t use “g’s” we use pinch here, pinch there, cup here, cup there, ounce here, ounce there….
Hi Belinda, I’ve been trying to post the ingredients in both grams and cups lately to make it easier for everyone 🙂 . For this recipe you need. 6-7 potatoes, 1/4 cup butter, 2 1/4 cups sour cream, 1 3/4 cups grated cheddar cheese.
Try google as well… there are many conversion calculators out there. I also have several conversion tables on my blog which you might find useful – http://www.rkhomemaderecipes.com/conversions-and-abbreviations.html