Best Bacon Potato Bake Recipes

BACON POTATO BAKE

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

POTATO AND BACON FRITTATA BAKE

Steps:

• In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
• Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
• Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
• Set the oven to 350 degrees.
• In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
• Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
• Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).

CHEESE AND BACON POTATO BAKE

Steps:

• Preheat oven to 180 degrees (fan)
• Peel your potatoes and slice thinly (about 1/2 cm thick)
• Cook your bacon in a frying pan to your preference.
• Layer your potatoes in a oven proof dish and cover with half of the cheese sauce, if you think there isn't enough to cover you can add a little whole milk and stir to thin it out.
• Cut up 2 bacon rashers onto your first layer randomly placing on top of the potatoes. Repeat steps 4 and 5 once more.
• Place in the oven for 20 minutes
• Remove from oven and sprinkle on the cheddar cheese and parmesan. Place back into the oven for a further 20 minutes.
• Remove from oven and serve.

BETTY'S CREAMY CHICKEN, BACON AND POTATO BAKE

Steps:

• 1. Dice and fry the bacon to your liking in a frying pan. While that is happening peel and slice the potatoes into thin slices and place in the base of greased lasagna style dish. Scatter the bacon over the top in an even fashion. Pre-heat oven to 375oF/180oC
• 2. Cook the chopped chicken until it is just seared and scatter over the bacon.
• 3. Place the soup, garlic, onion flakes and milk in a bowl and whisk to combine. Pour evenly over and top with cheese.
• 4. Bake in the prepared oven for 1 hour. Cool for 10 - 15 minutes before serving. This is great on it's own or with a tossed salad or steamed vegetables.

BACON, EGG AND POTATO BAKE

Steps:

• Preheat oven to 350°F Grease an 8x8 baking dish with non-stick spray an set aside.
• Microwave peeled potato on high until barely tender, 3-4 minutes. Allow to cool slightly, then cut into 1/4" dice.
• In a medium skillet over medium heat, heat oil until shimmering. Add the onion and a pinch of salt. Saute until onions are soft and translucent, about 5 minute Add garlic, bell peppers and half the salt, Saute until the peppers are fragrant and soft, about 5 minutes more. Remove from heat and set aside.
• Whisk together eggs and milk with remaining salt and pepper. Add 3/4 c cheese, potatoes, crumbled bacon and sauteed vegetables. Stir well and spread into baking dish.
• Bake in preheated oven for 30 minutes. Spread remaining cheese on top and return to oven until cheese is melted and top is puffy, about 15 minutes more. Serve at once.

EASY BACON PASTA BAKE (USING POTATO BAKE SAUCE)

Steps:

• Preheat oven to 180C. In a large baking dish pour in 2 cans of potato bake sauce. Add the milk and a quarter of the water. Stir well.
• Mix in the pasta, bacon and half the grated cheese.
• Place a sheet of tinfoil over the top of the mixture and press the sides down until covered and foil is kept in place.
• Bake in oven for 30 minutes then stir mixture from bottom to top. You can add more water at this point but add in small amounts until you're satisfied there is enough liquid for pasta to soak up. Return to oven and continue baking for another 15 minutes until last step.
• For the last 15 minutes add grated cheese to top and bake uncovered until topping is golden and crisp. Serve with fresh tomatoes and salad.

EGG BACON & POTATO BAKE

Steps:

• Arrange the potatoes, eggs, onion and bacon in layers in an ovenproof dish.
• Melt the butter, add the flour and cook for 1 minute. Remove from the heat, gradually stir in the stock and the milk. Return to the boil, stirring, and cook for 1 minute. Remove from the heat, season as required and add 4oz of the cheese, stirring to mix.
• Pour the sauce over the ingredients in the ovenproof dish. Mix the remaining cheese and breadcrumbs, and sprinkle over the top.
• Bake at Gas Mk 6 (200 C) for about 25 minutes, or the top is until golden brown.

ARTICHOKE AND BACON POTATO BAKE

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
• In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
• In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 45 minutes.
• Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

EGG, POTATO AND BACON 'SKILLET BAKE'

Steps:

• Heat oven to 350°F.
• Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
• Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
• Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.

BACON AND BROWN SUGAR TOPPED SWEET POTATO BAKE

Steps:

• 1. Bake sweet potatoes for approximately one hour in a 350 degree oven. Let cool until you can touch them and peel sweet potatoes.
• 2. Preheat oven to 350. Grease a casserole dish with cooking spray.
• 3. In a large bowl, mash sweet potatoes. With electric mixer, beat in all ingredients EXCEPT bacon and brown sugar. Beat until well blended and spread evenly into casserole dish.
• 4. Fry bacon until crisp.
• 5. Crumble bacon and combine with brown sugar. I like to process mixture in food processor.
• 6. Sprinkle evenly on top of sweet potato mixture.
• 7. Bake for 30-35 minutes.

POTATO, BACON & BLUE CHEESE BAKE

Steps:

• Preheat your oven to 190c.
• Combine potatoes, onions, bacon and half the cheese in a bowl.
• Season with the salt and pepper.
• Spoon into a oven proof baking dish-10 cup capacity-and sprinkle over the thyme.
• Whisk together the cream and stock, and pour over the potatoe mix.
• Sprinkle with the remaining cheese and bake uncovered in the preheated oven for 1 hour 20 minutes or until golden brown.
• Serve at once.

MASHED POTATO BACON HORSERADISH BAKE

Steps:

• Peel, cube and boil potatoes in salted water. Drain and mash with sour cream, milk, and butter. Add horseradish and mix well. Chop bacon and saute in olive oil. Cook until crisp. Remove bacon from pan and add finely chopped onion and finely diced garlic. Saute until lightly browned. Finely chop parsley. Add onion, garlic, bacon, parsley, cheese, salt, and pepper to mashed potatoes. Add more milk if mixture seems too thick. Transfer mixture to a buttered casserole dish. Lightly dot with additional butter and bake at 350 degrees until top is lightly browned. Cooking time does not include boiling potatoes.
• Substitute your favorite cheese in this recipe. Cheddar is a good one.

POTATO, LEEK, BACON AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 200. Cook pasta in boiling water. Meanwhile, chop potato, leek, onion, garlic
• While the pasta is boiling, add potato. Chop bacon into small pieces; chop/crumble the 2 kind of cheese.
• After the pan come back to a boil for a little while. Drain. (Make sure the pasta and potato is not boiling for longer than 7 minutes and the pasta should still be undercooked.)
• Put the pasta and potato in an ovenproof dish, mix with the cheese. Dissolve some mustard in half a cup of milk/water, pour it over. Layer the chopped veg and bacon on top.
• In to the oven, turn it down to 180. Cook for 20-30 till golden. Stir the top if needed to prevent too much burning. Serve with some blanched kale or other greens for a more balanced meal.

BACON LEEK AND POTATO BAKE

Steps:

• Preheat oven to 190.
• peel and slice the potatoes and leek and parboil for 10-15 minutes.
• Cut the bacon into small pieces and dry fry.
• Make cheese sauce.
• Drain potatoes and leek and put in oven dish, sprinkle the bacon over.
• Pour the cheese sauce over then the cream.
• Cook for 15 minutes until until top is bubbling and golden.

CHEESY BACON MASHED POTATO BAKE

Steps:

• Preheat your oven to 350.
• Cook your bacon until extra crispy, crumble and set aside.
• Peel and dice your potatoes, place in a large pot of boiling water and boil until soft.
• Drain the potatoes and put them in a large bowl, add the ranch dressing, butter, black pepper and season all.
• Get a potato masher or an electric mixer and blend until all the lumps are out of the potatoes.
• Add the bacon pieces and 1/2 a cup of cheddar cheese. Mix with a spoon until well blended.
• Put everything in a casserole dish and top with the remaining 2 1/2 cups of cheese.
• Bake at 350 until the cheese on top is melted.

POTATO, CABBAGE AND BACON BAKE

Steps:

• Fry bacon, potato, parsnip, garlic and onion in a wide, shallow casserole pan until softish/cooked ie 10/15 mins.
• Add chopped cabbage and salt and pepper. (Large pinch of paprika and chopped mushrooms/spinach/defrosted peas can be added here if you have them). Cook for another 5 mins.
• Stir in parmesan and creme fraiche.Cover surface with extra grated parmesan if wanted.
• Put pan in oven and bake in preheated oven 200c/400f for 30 minutes or so, until top golden.

CHEDDAR-BACON POTATO BAKE

Steps:

• Scrub potatoes and slice thick without peeling.
• Put potatoes in cold water and cover.
• Slice onions.
• Fry bacon.
• Remove bacon and discard drippings.
• In a large casserole dish, spray with nonstick cooking spray, place cooked and drained bacon on bottom of dish.
• Drain potato slices and layer in casserole alternating with onions, bacon and cheese.
• Top with butter.
• Bake in oven at 325 degrees for 1-1/2 hours or until potatoes are tender.

LEEK, POTATO & BACON BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

CHICKEN NOODLE POTATO BAKE WITH BACON - (LOW FAT)

Steps:

• Peel and slice potatoes.
• Layer into a baking dish.
• Mix soup mix, onion, bacon, crushed garlic and cream over low heat for 5 minutes.
• Pour heated cream mix over potatoes.
• Bake in a moderate oven for 1 - 1.5 hours or until potatoes are soft.
• Garnish with Grated Cheese (Parmesan is nice) and Chives if Desired.

PARMESAN-DIJON BACON-POTATO BAKE

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.