- 16 oz. sour cream
- 1 envelope onion soup mix
- 5 medium / large potatoes
- 1/4 cup butter
- salt and pepper to taste
- 2 onions, thinly sliced
- 1 cup mushrooms, thinly sliced
- bacon bits
- 2 cups shredded colby/jack cheese
Preheat oven to 425*.
Combine sour cream and onion soup mix in a bowl. Mix well and place in refrigerator.
Wash potatoes and peel if desired. Dice into cubes. Place potatoes in a baking dish. Sprinkly with salt and pepper. Dot with butter. Bake in a 425* oven for about 40 minutes or until tender. While the potatoes are baking in the oven, place thinly sliced onions and mushrooms in a saute pan with a very small amount of oil. Cook on medium / low heat until onions are translucent. When potatoes have finished baking remove them from the oven, turn the oven off, and place the onion / mushroom mixture on top of the potatoes. Spread out evenly. Sprinkle bacon bits on top of the onion / mushroom mixture. Then sprinkle cheese on top. Return baking dish to the still warm oven until cheese has melted. Serve with onion dip and enjoy!
You can adapt this recipe to fit your family. My husband likes to saute black olives with the onions and mushrooms.
I hope you enjoy this tasty dish!
Not a NESTLÉ®-tested recipe.