I don’t know about you but I’m going to make this dish more like a Twice Baked Potato Bake, because all you have to do is add bacon to the Sour Cream and Chive Potato Bake.
I decided to do this recipe because I have a large tub of sour cream that needs to be used up. Yes, again I bought something too big for me to finish at Sam’s Club. (I’ve made this dish twice now, with and without bacon. Either way it’s delicious) Serves 4 Total Time: about an hour. FYI: if you have potato lovers, this recipe isn’t really enough for seconds. I’d double it. At least 2 potatoes per person.
4 large potatoes, cleaned and sliced
TIP: slice your potatoes roughly the same size, so they cook evenly
3 slices of bacon, cut into lardons, optional
1 cup sour cream
1 1/4 cup heavy cream
1 1/2 cup cheddar cheese or a combination of cheeses
1 tablespoon chopped chives
Salt and pepper, to taste
Preheat oven 400F/200C
Boil your potatoes al dente about 15 minutes, just fork tender. Drain and place in a lightly greased baking dish. Fry your bacon lardons (if using) until crispy, remove with a slotted spoon onto a paper towel. In a medium size bowl combine the sour cream, heavy cream, cheese, chives and salt, pepper to taste.
Pour liquid on top of potatoes. Bake 20-30 minutes, or until the top is a light golden brown. Yum Yum!