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Cheesy Baked Potato Casserole

Course Casserole, Comfort Food, Side Dish
Cuisine American
Author Terri


  • 8-10 potatoes, boiled, peeled (larger size potatoes, but not Costco® size)
  • 3/4 cup chopped onions
  • 1 Tbs minced garlic
  • 1 10.5 oz can cream of chicken soup
  • 1/2 cup butter, melted
  • 16 oz sour cream
  • 1/2 tsp Slap Ya Mama® seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups cheddar cheese, chopped into small cubes, divided


  1. In a large dutch oven, add rinsed whole potatoes, with skins on, to pot.
  2. Bring to a boil and cook until fork tender, about 25-30 minutes.
  3. Drain water and let potatoes cool enough to handle, then remove skin.
  4. Preheat oven to 350° and spray a 13 x 9 baking dish with non stick spray. Set aside.
  5. In a large mixing bowl, stir soup, sour cream, butter, onions, garlic, seasoning, salt and pepper until well combined.
  6. Add 2 cups of cheese cubes, stir.
  7. Cut potatoes into large bite size pieces and add to mixing bowl. Stir until well coated.
  8. Spoon into baking dish and top with remaining cheese cubes, grated cheese can be used instead. Bake for 50 minutes or until cheese is melted and starting to brown.
  9. Remove from oven and enjoy!

Recipe Notes

Recipe adapted from Food.com