Cheesy Diced Potato Bake
Created by KittenCal on November 25, 2011
- Servings: 9
- Prep Time: 35m
- Cook Time: 25m
- Recipe #3046
Ingredients
- 8 large or 10 medium russet potatoes, peeled and cubed
- 1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted
- 3 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 2 tablespoons melted butter
- 1 teaspoon garlic powder (or 2 minced garlic cloves)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1 small onion, finely chopped (or 3 green onions, chopped)
- Seasoned salt, to taste
How to Make
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Step 1: Place potatoes in a saucepan and cover with water; bring to a boil, reduce heat cover and cook until alomst tender, do not cook until soft, they will cook and soften more in the oven; drain and cool (this may be done a day ahead, refrigerate the potatoes until ready to use).
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Step 2: Grease a 13 x 9-inch baking dish. Preheat oven to 350 degrees F.
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Step 3: In a large bowl combine the condensed soup with sour cream, melted butter, garlic powder, cayenne and black pepper; mix in 1-1/2 cups shredded cheddar cheese and onions, then gently stir in potatoes. Season with salt.
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Step 4: Transfer to baking dish. Sprinkle the top with remaining 1 cup shredded cheddar cheese. Bake for 25-30 minutes or until hot and bubbly.
Nutritional Facts
- Serving Size: 1 (216.4 g)
- Calories 679.5
- Total Fat - 40.3 g
- Saturated Fat - 21.8 g
- Cholesterol - 78.3 mg
- Sodium - 1343.1 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 2.3 g
- Sugars - 11.4 g
- Protein - 20.5 g
- Calcium - 476.8 mg
- Iron - 3.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.6 mg