Ingredients for Bacon Goat Cheese Potatoes With Sundried Tomato Sour Cream
- 2 lbs Simply Potatoes Traditional Mashed Potatoes
- 4 oz Spreadable Cheese With Garlic And Herbs
- 4 slices cooked and crumbled bacon
- Salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped sundried tomatoes
- 1 clove minced garlic
- Green Onions
- 2 lbs Yukon Gold potatoes
- 4 oz crumbled goat cheese
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How to Make Bacon Goat Cheese Potatoes With Sundried Tomato Sour Cream
- Preheat oven to 350°F (175°C).
- Wash and cube 2 lbs Yukon Gold potatoes into 1-inch pieces.
- In a large bowl, combine the potatoes, 4 oz crumbled goat cheese, 4 slices cooked and crumbled bacon, and 1/4 teaspoon black pepper. Toss to coat.
- Pour the potato mixture into a small (approximately 8x8 inch) greased casserole dish.
- Bake for 20-25 minutes, or until potatoes are tender and slightly browned.
- While the potatoes bake, prepare the sour cream topping: In a small bowl, combine 1/2 cup sour cream, 1 tablespoon lemon juice, 2 tablespoons chopped sundried tomatoes (oil-packed, drained), and 1 clove minced garlic. Stir well.
- Once the potatoes are cooked, remove from the oven and top with a dollop of the sundried tomato sour cream and chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
19g
Carbs
0g
