Dinner · Part 3 of 3: Tips & recipe card

Cheddar Sour Cream Red Potato Bake Tips, FAQ & printable recipe

Name: Cheddar Sour Cream Red Potato Bake
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 3 lb baby red bliss potatoes, quartered; 8 oz smoky diced bacon; 1 can (10.5 oz) condensed cream of chicken soup; 1 cup sour cream; 2 cups shredded sharp yellow cheddar cheese; 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 29, 2026

Slow cooker filled with cheesy red potato bake, golden crust and steam rising

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 8

Tips for success

For the best texture, do not overcook the potatoes. Check them at the 4-hour mark by piercing a potato with a fork; it should slide in easily but the potato should still hold its shape.

If you prefer a crispier top, after slow cooking, transfer the slow cooker insert to the oven and broil for 2 to 3 minutes, watching closely to avoid burning. This adds a delightful crunch to the cheese layer.

To make this dish even more convenient, assemble the ingredients in the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

You may need to add 30 minutes of cooking time if starting from cold. This is a great make-ahead option for busy days. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Variations

Vegetarian Version: Omit the bacon and use condensed cream of mushroom soup instead of chicken. Add a cup of frozen peas or sautéed mushrooms for extra flavor. The rest of the recipe remains the same.
Spicy Kick: Add 1/2 teaspoon of smoked paprika and 1/4 teaspoon of cayenne pepper to the soup and sour cream mixture. Or top with sliced jalapeños before adding the cheese for a spicy, cheesy crust.
Loaded Potato Style: Add 1/2 cup of chopped green onions and 1/2 cup of cooked, crumbled bacon (in addition to the diced bacon) just before serving. Top with extra cheese and a dollop of sour cream for a loaded baked potato effect.
Herb Infusion: Toss the quartered potatoes with 1 tablespoon of fresh thyme leaves or 1 teaspoon of dried rosemary before layering. The herbs infuse the dish with an earthy aroma that complements the creamy sauce.

Storage and make-ahead

Fridge: Store leftover potato bake in an airtight container in the refrigerator for up to 4 days.
Freezer: This dish freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Reheat: To reheat, warm the thawed or refrigerated potato bake in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The dish will thicken as it cools. To reheat, spoon portions into a microwave-safe dish and heat in 30-second intervals, stirring between, until hot.

Alternatively, reheat in a saucepan over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce if needed. Reheat only what you plan to eat to avoid repeated warming.

This recipe can be assembled up to 1 day ahead. Layer all the ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours, or until the potatoes are tender.

If starting from cold, you may need to add 30 minutes to the cooking time. This makes it perfect for planning ahead for a weeknight dinner or a holiday gathering.

Serving ideas

Serve this Cheddar Sour Cream Red Potato Bake as a hearty side dish alongside roasted chicken, grilled steak, or pork chops. It also works beautifully as a vegetarian main course if you omit the bacon and use a vegetarian cream of mushroom soup. The creamy, cheesy potatoes are satisfying enough to stand on their own, especially with a crisp green salad on the side to balance the richness.

For a festive presentation, transfer the potato bake to a serving bowl and garnish with chopped fresh chives or parsley. The dish is best served hot, straight from the slow cooker, so guests can help themselves. It pairs well with crusty bread to soak up the extra sauce. The leftovers are just as delicious, making this a versatile recipe for any occasion.

Frequently asked questions

Can this be made ahead and refrigerated before cooking?

Yes, assemble the ingredients in the slow cooker insert, cover, and refrigerate for up to 24 hours. When ready, place the insert in the slow cooker and cook on low for 4 to 5 hours, adding 30 minutes if starting from cold. This is a great time-saver for busy days.

Can this recipe be cooked on high instead of low?

Yes, you can cook on high for 2 to 3 hours, but the texture may be slightly less creamy. Low heat is recommended for the best results, as it allows the potatoes to cook gently and the flavors to meld slowly. Check for doneness at 2 hours if using high.

Why is the sauce thin after cooking?

The sauce may appear thin if the potatoes released excess water or if the slow cooker was too hot. To thicken, remove the lid and cook on high for 15 to 20 minutes to reduce the liquid. Stirring in a tablespoon of cornstarch mixed with water can also help thicken the sauce.

Can this recipe be made without bacon?

Yes, simply omit the bacon. The dish will still be creamy and cheesy, but you may want to add a pinch of smoked paprika to mimic the smoky flavor. You can also substitute diced ham or smoked turkey for a similar savory note.

What is the best way to reheat leftovers?

Reheat leftovers in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of chicken broth or milk to restore the creamy texture if the sauce has thickened. Microwave reheating is also acceptable, but the stovetop method yields a better texture.

Recipe card

Cheddar Sour Cream Red Potato Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

3 lb baby red bliss potatoes, quartered
8 oz smoky diced bacon
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
2 cups shredded sharp yellow cheddar cheese
4 tbsp salted butter, cut into pats

Instructions

Place the quartered baby red bliss potatoes in the slow cooker basin. Scatter the smoky diced bacon evenly over the potatoes. Use clean hands to toss gently so the bacon is distributed throughout the potato layer.
Spoon the condensed cream of chicken soup over the potato mixture. Dollop the sour cream on top. Use a spatula to spread the soup and sour cream over the potatoes, but do not stir deeply—just create an even layer.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the potato mixture. Place the pats of salted butter on top of the cheese. Do not stir; leave the cheese and butter as a top layer.
Cover the slow cooker and cook on low for 4 to 5 hours, until the potatoes are tender when pierced with a fork and the cheese is bubbling and golden around the edges. The internal temperature of the bacon should reach 165°F (74°C).
After cooking, stir the mixture gently to combine the creamy sauce with the potatoes and bacon. Serve hot directly from the slow cooker or transfer to a serving dish.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 450
Protein: 18 g
Carbohydrates: 35 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.