Cheesy Head Potatoes

Cheesy Head Potatoes by Cletus


  • 8 medium sized potatoes
  • 1 stick salted butter
  • 1/2 cup light sour cream
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1 cup crumbled veggie bacon (gluten-free option: omit Veggie Bacon and season with Bacon-flavored salt)

Preheat oven to 350 degrees. Peel and cut potatoes. Boil in salted water until tender. Drain and mash potatoes. Stir in salted butter. Add sour cream and ¾ cup crumbled veggie bacon, plus 1 cup of the cheese. Spread potatoes in a 9 x 13 x 2 casserole dish. Sprinkle with the remaining cheese and veggie bacon crumbles. Bake at 350˚F for 20 minutes.

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