Cheesy Roasted Baby Potatoes
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound tri-colored baby potatoes, cut into ½-inch pieces
  • 7 ounces Kerrygold Dubliner cheese, grated
  • ½ cup sour cream, plus more to garnish
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons Kerrygold butter, at room temperature
  • 2 teaspoons dry dill
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes
  • 6 strips thick cut bacon, cooked crisp and roughly chopped
  • Fresh chopped chives, for garnish
  1. Heat the oven to 350 F and spray a 9x9-inch baking dish with non-stick cooking spray.
  2. In a medium pot add the potatoes and add enough water to cover. Place the pot over medium-high heat and bring to a boil. Cook for 5 minutes, then drain and rinse with cool water. Set aside.
  3. In a large bowl combine ¾ of the grated cheese, ½ cup sour cream, cream cheese, butter, dill, salt, onion powder. garlic powder, and crushed red pepper. Mix until everything is well combined then add the potatoes and fold to coat. Add the bacon and mix to combine.
  4. Pour the potato mixture into the prepared pan and spread so the potatoes are even. Top with the remaining cheese. Bake for 25-30 minutes, or until the cheese sauce is bubbling and the potatoes are fork tender. Cook for at least 5 minutes before garnishing with chives and serving with extra sour cream.
Recipe by Evil Shenanigans at