Bacon & Goat Cheese Potatoes With Sundried Tomato Sour Cream

I can still picture it vividly: a chilly autumn evening, the kind where the wind howls just a little too loud. My grandmother, a woman whose cooking could soothe any soul, pulled a bubbling casserole dish from the oven. The aroma of crispy bacon, tangy goat cheese, and roasted potatoes filled the air. She called it her “comfort in a bowl,” and that’s precisely what it was. Each bite was a warm hug, a reminder that even on the stormiest days, there’s always something delicious to look forward to. Now, I carry on that tradition with my own twist, adding the brightness of sundried tomatoes to the creamy sour cream topping.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 20-25 minutes
• Total Time: 25-30 minutes
• Servings: 6
• Yield: 6 (1 cup) servings
• Dietary Type: Not specified (contains dairy and meat)

Ingredients

• 24 ounces Simply Potatoes Traditional Mashed Potatoes
• 3 ounces fresh spreadable goat cheese with garlic and herbs
• 3 slices thick sliced bacon, cooked and crumbled
• 1 dash salt
• 1 dash pepper
• 3/4 cup sour cream
• 1 tablespoon lemon juice
• 2 tablespoons chopped sun-dried tomatoes
• 2 garlic cloves, minced
• 2 green onions, chopped

Equipment Needed

• Large bowl
• Small casserole dish
• Small bowl

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that the potatoes will cook evenly and the goat cheese will melt beautifully.

2. In a large bowl, combine the 24 ounces of Simply Potatoes Traditional Mashed Potatoes, 3 ounces of cubed goat cheese, and 3 slices of crumbled bacon. You can use a spoon or spatula to gently stir everything together until well mixed. Be careful not to overmix, as this can make the potatoes gummy.

3. Season the potato mixture with a dash of salt and a dash of pepper to taste. Remember that the bacon and goat cheese already contribute saltiness, so start with a small amount and adjust as needed.

4. Pour the potato mixture into a small casserole dish. The size of the dish isn’t critical, but an 8×8 inch dish works well. You can lightly grease the dish if you are concerned about sticking, but with the moisture in the potatoes and cheese, it’s usually not necessary.

5. Bake for 20-25 minutes, or until heated through and bubbly. The top should be lightly golden brown. The internal temperature of the potatoes should reach 165 degrees Fahrenheit (74 degrees Celsius) for optimal safety.

6. While the potatoes are baking, prepare the sundried tomato sour cream. In a small bowl, combine 3/4 cup of sour cream, 1 tablespoon of lemon juice, 2 tablespoons of chopped sun-dried tomatoes, and 2 minced garlic cloves. Stir until everything is well combined. The lemon juice adds a bright tang that complements the richness of the potatoes and bacon.

7. Once the potatoes are done baking, remove them from the oven and let them cool slightly.

8. Serve the potatoes warm, topped with a dollop of the sundried tomato sour cream and garnish with 2 chopped green onions. The green onions add a fresh, crisp finish to the dish.

Expert Tips & Tricks

• For extra crispy bacon, cook it in the oven instead of the skillet. Lay the bacon strips on a baking sheet and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes, or until crispy.
• If you don’t have fresh goat cheese with garlic and herbs, you can use plain goat cheese and add your own minced garlic and fresh herbs like thyme or rosemary.
• To prevent the sun-dried tomatoes from being too chewy, soak them in hot water for 10 minutes before chopping. This will also help to rehydrate them and intensify their flavor.
• For a spicier kick, add a pinch of red pepper flakes to the sour cream mixture.
• If you’re making this dish ahead of time, you can prepare the potato mixture and the sour cream topping separately and store them in the refrigerator. When you’re ready to bake, simply combine the ingredients and bake as directed.

Serving & Storage Suggestions

This dish is best served warm, straight from the oven. The creamy potatoes, crispy bacon, and tangy sour cream make it a delightful side dish for steak, pork, or chicken. It also pairs well with a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in short bursts, stirring occasionally. The sour cream topping is best added fresh, but can also be stored separately and added after reheating. I don’t recommend freezing this dish, as the texture of the potatoes and sour cream may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	80.3 kcal	N/A
Calories from Fat	N/A	67 g (84%)
Total Fat	7.5 g	11%
Saturated Fat	3.9 g	19%
Cholesterol	17.7 mg	5%
Sodium	106.3 mg	4%
Total Carbohydrate	2.4 g	0%
Dietary Fiber	0.3 g	1%
Sugars	1.6 g	N/A (6%)
Protein	1.4 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon and add sautéed mushrooms or caramelized onions for a savory flavor.
• Dairy-Free: Use a dairy-free sour cream alternative (such as cashew-based or coconut-based sour cream) and a dairy-free goat cheese alternative (though the flavor will be different).
• Spicy: Add a pinch of red pepper flakes to the potato mixture or the sour cream topping.
• Herby: Incorporate fresh herbs like chives, dill, or parsley into the potato mixture or as a garnish.
• Cheese Variations: Swap out the goat cheese for feta, blue cheese, or a sharp cheddar for different flavor profiles.

FAQs (Frequently Asked Questions)

Q: Can I use regular mashed potatoes instead of Simply Potatoes?

A: Yes, you can use homemade mashed potatoes or another brand of prepared mashed potatoes. Just make sure they are well-seasoned and have a similar consistency to the Simply Potatoes.

Q: Can I make this ahead of time?

A: Yes, you can assemble the potato mixture in the casserole dish and store it in the refrigerator for up to 24 hours before baking. The sour cream topping can also be made ahead of time and stored separately.

Q: Can I freeze this dish?

A: Freezing is not recommended as the texture of the potatoes and sour cream may change upon thawing.

Q: What if I don’t have sun-dried tomatoes?

A: You can substitute roasted red peppers or a tablespoon of tomato paste for a similar flavor.

Q: How can I make this dish lighter?

A: Use low-fat sour cream and turkey bacon, and reduce the amount of goat cheese.

Final Thoughts

This Bacon & Goat Cheese Potatoes with Sundried Tomato Sour Cream is more than just a recipe; it’s a celebration of simple ingredients transformed into something truly special. I encourage you to try it, experiment with your own variations, and share it with the people you love. Whether it’s a cozy weeknight dinner or a special occasion, this dish is sure to bring a smile to your face. And who knows, maybe it will become a cherished family tradition for you, just like it is for me. I would love to hear your feedback, so feel free to share your experiences and any creative twists you come up with!