Recipe Background
How, in all the world, are you really supposed to pick just one potato side dish? There are so many amazing, delicious options to choose from! Thankfully, Hot Potato Bake helps solve the problem somewhat by combining baked potatoes with potato salad: you get the nourishing warmth and tenderness of the baked potato, along with some classic toppings like tangy sour cream, melty cheddar, and crispy bacon baked right in, with the creamy, savory-and-sour dressing of potato salad. The result is a hearty, fluffy, potato goodness treat that will outshine almost any main course you serve it alongside! Hot Potato Bake is something you'll share with everyone because it's something everyone will love!
How, in all the world, are you really supposed to pick just one potato side dish? There are so many amazing, delicious options to choose from! Thankfully, Hot Potato Bake helps solve the problem somewhat by combining baked potatoes with potato salad: you get the nourishing warmth and tenderness of the baked potato, along with some classic toppings like tangy sour cream, melty cheddar, and crispy bacon baked right in, with the creamy, savory-and-sour dressing of potato salad. The result is a hearty, fluffy, potato goodness treat that will outshine almost any main course you serve it alongside! Hot Potato Bake is something you'll share with everyone because it's something everyone will love!
Ingredients
- 6 slices bacon cut into 2-inch pieces
- 4 pounds russet potatoes peeled and cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup milk
- 3 tablespoons dill pickle juice
- 1/4 cup dill pickles finely chopped
- 1 tablespoon yellow mustard
- 1/2 teaspoon ground black pepper
- 1 teaspoon celery seed
- 1/2 cup yellow onion chopped
- 1 cup sliced pimiento-stuffed Spanish olives
- 2 cups cheddar cheese shredded
Directions
- Preheat the oven to 325 degrees F and adjust the oven rack to the middle position.
- Spray a 9x13-inch pan with nonstick cooking spray.
- In a large skillet over medium heat, cook the bacon until chewy, about 4-6 minutes.
- Transfer the cooked bacon onto a paper-towel-lined plate to drain.
- In a large pot, add the potatoes and cover them by 1-inch with cold water.
- Bring the water to a boil, add the salt, and reduce the heat to medium-low.
- Allow the potatoes to simmer until the potatoes are fork-tender but not mushy, about 10-14 minutes. Drain.
- While the potatoes cook, in a large bowl, whisk the mayonnaise, the sour cream, the milk, the pickle juice, the pickles, the mustard, the pepper, the onion, and the celery seed together.
- Fold the cooked potatoes, the olives, and the cheese into the mayo mixture until the potatoes are coated evenly.
- Pour the potato mixture into the prepared baking dish and top with the bacon.
- Bake until bubbly and the bacon is crisp, about 45-55 minutes.
- Serve immediately.
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