Cheesy Potato and Sour Cream Bake

This Cheesy Potato and Sour Cream Bake combines the comforting flavors of baked potatoes with creamy sour cream, rich cheese, and eggs. The dish is baked to perfection, resulting in a golden top and a soft, flavorful interior. It's a delightful balance of traditional comfort food with a creative twist, making it a perfect side dish or a hearty main course. This recipe is vegetarian-friendly and is sure to please the whole family.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 cup sour cream
• 1 cup shredded cheese (cheddar or your choice)
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives (optional)
• 1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the diced potatoes until tender, about 15 minutes. Drain and let cool slightly.
3. In a mixing bowl, combine the sour cream, shredded cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix well.
4. Fold the boiled potatoes into the sour cream mixture until evenly coated.
5. Transfer the potato mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let cool for a few minutes. Garnish with chopped chives before serving.