Zutaten für Creamy Cheesy Potato Bake
- 2 lbs russet potatoes
- Velveeta Cheese
- ½ cup mayonnaise
- ½ cup sour cream
- Onion
- Salt And Pepper
- Dried Parsley
- ½ cup crumbled cooked bacon
- Green Olives
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Zubereitung von Creamy Cheesy Potato Bake
- Preheat oven to 350°F (175°C).
- Bake 2 lbs russet potatoes, scrubbed clean, until tender (approximately 1 hour).
- Let the potatoes cool slightly, then peel and cut into 1-inch chunks.
- In a large 9x12-inch baking pan, arrange the potato chunks.
- In a medium saucepan, combine 1 cup shredded cheddar cheese, ½ cup mayonnaise, ½ cup sour cream, and ½ cup finely chopped yellow onion. Cook over low heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy (about 5-7 minutes).
- Pour the cheese sauce evenly over the potatoes and gently stir to combine.
- Sprinkle the top with ½ cup crumbled cooked bacon and ¼ cup sliced black olives (reserved from a can).
- Sprinkle with 2 tablespoons of minced fresh parsley.
- Bake for 30-40 minutes, or until heated through and bubbly, and the top is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
35g
Fat
79g
Carbs
24g
