If you’re a potato lover with sour cream high on your list of favorites, then you’re going to love these amazing Potatoes with Sour Cream & Bacon. A tasty and easy side dish, this is a simple but oh-so-amazing potato side dish everyone will love!
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Red, yellow, white, russet – I love ALL potatoes! I grew up in a family that ate plain boiled potatoes with meals, and while I don’t think I’ve had them that way in years, my love of taters has never wavered. If you’re a potato lover, then this easy potato recipe is perfect for you!
These Potatoes with Sour Cream and Bacon are loaded with creamy sour cream, salty and smoky bacon, green onions, and enough dill to give them a pop of freshness. The results are delicious! Kind of like a fully loaded baked potato without having to wait for potatoes to bake!
What you’ll love about Making Potatoes With Sour Cream and Bacon
- So easy and so tasty!
- It’s a versatile side dish that pairs with so many mains!
- Who doesn’t love potatoes, sour cream, and bacon?
What Are The Best Potatoes For This Recipe?
All potatoes will work in this recipe, but there are some which are definitely better than others. My first pick is waxy red or white potatoes. Baby red potatoes are perfect, and they hold up the best and get a nice coating of the sour cream. Russets are another good choice, but floury potatoes like gold potatoes tend to get a bit mushy and will make coating them harder.
Ingredients
- Baby red potatoes – Or any other waxy potatoes.
- Bacon – Any kind of regular bacon will do. I have not tried this recipe with turkey bacon.
- Sour cream – Full-fat sour cream works the best.
- Green onions – Aka scallions. You’ll need the white and green parts.
- Dill – Fresh dill is best.
- Salt and pepper
How To Make The Best Potatoes with Sour Cream and Bacon
- Scrub and boil the potatoes in a pot of salted water. You want them fork tender, but not falling apart.
- Chop and fry the bacon until it is crispy but not burned. Discard all but 2 tablespoons of the bacon fat.
- Slice the green onions and chop the dill. Add them to the pan with the bacon and mix well. It’s OK if the pan sizzles a bit.
- Mix the sour cream with the bacon, green onions, and dill.
- Drain the cooked potatoes and toss them with the sour cream mixture.
- Serve and enjoy!
Chef Jenn’s Tips
- You don’t need to peel the potatoes for this recipe unless the skins are thick and nasty. Still, give them a good scrub.
- Don’t overcook the potatoes! How to tell when potatoes are cooked? They should pierce easily with the tip of a knife or a skewer without falling apart.
- Some brands of sour cream curdle more easily than others. If your brand of sour cream is prone to curdling, you’ll need to temper the sour cream. To do this, add some of the hot bacon mixture to the sour cream to warm it up, then put the sour cream mixture back into the skillet. Let your potatoes cool for a minute or two before mixing with the sour cream to reduce any curdling.
- If your sour cream curdles, it’ll still taste good, but it might not look quite as pretty.
- Don’t like dill? Swap it for parsley instead.
Recommended
Make It A Meal
This easy sour cream and potatoes recipe pairs so well with so many dishes, but some of my favorites include grilled steaks, smoked chicken, and pork tenderloin. Save room for dessert, like Turtle Brownies or pecan butter balls.
Storage
Leftover potatoes will keep fine in the fridge in an airtight container for 5-6 days. I like to pan-fry the leftover potatoes. I slice them and fry them in bacon fat or butter. The sour cream kind of disappears when you fry them, but the flavor is there, and they are so delicious this way.
Step By Step Process
Potatoes with Sour Cream and Bacon
Ingredients
- 2 pounds baby red potatoes
- 6 slices bacon
- 3 green onions
- 1.5 cups sour cream full fat works best
- 2 tablespoons chopped dill
Instructions
- Scrub and boil the potatoes in a pot of salted water. You want them fork tender, but not falling apart.
- Chop and fry the bacon until it is crispy but not burned. Discard all but 2 tablespoons of the bacon fat.
- Slice the green onions and chop the dill. Add them to the pan with the bacon and mix well. It's OK if the pan sizzles a bit.
- Mix the sour cream with the bacon, reserved bacon fat, green onions, and dill.
- Drain the cooked potatoes and toss them with the sour cream mixture.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- You don’t need to peel the potatoes for this recipe unless the skins are thick and nasty. Still, give them a good scrub.
- Don’t overcook the potatoes! How to tell when potatoes are cooked? They should pierce easily with the tip of a knife or a skewer without falling apart.
- Some brands of sour cream curdle more easily than others. If your brand of sour cream is prone to curdling, you’ll need to temper the sour cream. To do this, add some of the hot bacon mixture to the sour cream to warm it up, then put the sour cream mixture back into the skillet. Let your potatoes cool for a minute or two before mixing with the sour cream to reduce any curdling.
- If your sour cream curdles, it’ll still taste good, but it might not look quite as pretty.
- Don’t like dill? Swap it for parsley instead.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
