This Savory Baked Potato Casserole is packed with Artichokes and Sun-Dried Tomatoes and it’s so easy and versatile to prepare. Cheesiness and vegetables mixed in with large chunks of red potatoes equal so much flavor! Don’t forget - you can swap out the tomatoes and artichokes with bacon and chives. Or olives and ham! This casserole is great as a main or side dish.
One of the things I did not expect to need to know when I began this blog was html code. After spending hours yesterday navigating my way through code in order to get my recipes to appear just how I want them at the end of each post, I basically dreamed in html all night. I woke up feeling tired and stressed! I think I'll gaze at pretty pictures on Pinterest to keep giant blocks of text from chasing me in my sleep.
Did you all have a nice weekend? Ours was good! We packed in some fun things, despite the chilly weather. Yesterday we all took a huge family nap, which was delicious. Not as delicious as these potatoes, though. We made these a few weeks ago (yep, I'm behind) when my stepmom was in town. They were a hit and can be super versatile. Replace the tomatoes and artichokes with literally just about anything. Bacon and leeks? Mushrooms and kale? Ham and olives? Cilantro and tomatoes? Mmmm.
Cook half of an onion in a little bit of olive oil. Throw in a sprinkling or two of salt and pepper.
Add milk and sour cream.
And cheese. I used mozzarella and cheddar, but use what you have on hand. Stir until the cheese is melted.
Add yummy extras.
Boil 10-12 baby red potatoes for 20 minutes (or until a fork can be easily inserted into the middle) and cut them into cubes. Add to a baking dish.
Pour the gooey mixture over the top!