Loaded Bacon and Cheese Potatoes
Gluten Free Living – 2022
Loaded Bacon and Cheese Potatoes is a marvelous side dish. This delightful recipe uses a red, white and blue potato medley. Well, perhaps closer to red, yellow and blue! And, of course, there’s lots of cheese and bacon. It’s a terrific casserole dish for family, company or holiday dinners. And the nice thing about this casserole is that it reheats wonderfully, so you can enjoy leftovers during the week. 🙂
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We made this side dish for company back in May. I had just taken it out of the oven and got about eight pictures when my camera literally died! I’ve had that Canon since 2013! But I’ve taken about 150,000 pictures in that time so apparently the shutter went kaput! I didn’t get the rest of the pictures until a few days later after I went out and bought another camera.
What a nightmare! I had my previous camera set exactly the way I liked it (I’m not a professional photographer). But I’m learning my way with this camera and the settings that work well are very different from my old camera. Even still, I’m glad I was able to get pictures (FINALLY), of this delicious dish without having to remake the whole recipe. Granted, the pictures would have been better piping hot out of the oven, but that’s the way it goes.
While this scrumptious casserole is not low on calories, it’s phenomenal in taste and is one of those side dishes that everyone will love. I actually found this recipe as a grilled recipe. We were grilling chicken that night, but I decided to bake it in the oven instead. I served it with Grilled Chicken, Butternut Squash Red Pepper Casserole and Magic Raspberry Cobbler. Yum.
You can use any kind of potato in this recipe. I think you can use just about any kind of cheese like Monterey Jack, Pepper Jack, Gouda, Havarti or parmesan, but I would include some Cheddar along with it. The same goes for the bacon. It’s worth trying jalapeno bacon, pepper bacon and some of the others if you enjoy those flavors.
Regardless, Loaded Bacon and Cheese Potatoes should be on your holiday menus this year. Give it a try the next time you grill steaks, fish, pork chops or chicken and you’ll be drooling over all that deliciousness. 🙂
I initially posted this recipe in July 2022. I remade the recipe (March 2024) for several neighbors we had over for dinner. This time I scrapped the potato medley and used only Yukon Gold Potatoes. We grilled chicken, nectarines and plums that night. I served the potatoes with Chunky Maple Applesauce, Green Beans with Garlic Rosemary Butter, Peachy Berry Tossed Salad and Butterfinger Eclair Dessert.
Everything was delicious and everyone enjoyed the potatoes. Almost everyone went back for seconds and I hardly had enough to finish taking pictures! The next day I served the leftovers with Grilled Chicken Thighs with Onions and Spicy Honey-Brushed Carrots. These potatoes are fabulous in just about any combination. Yum.
Loaded Bacon and Cheese Potatoes are marvelous!
This is one of those recipes where you can add additional bacon and cheese, as desired.
Loaded Bacon and Cheese Potatoes can also be grilled on the grill, if you desire.
The first time I made this recipe, I served these potatoes with Grilled Chicken and a Butternut Squash Red Pepper Casserole and tossed it off with a fantastic Magic Raspberry Cobbler.
Here’s what I did.
I used these ingredients.
Microwave bacon between layers of paper towels for about 1 minute per slice. Check bacon; continue cooking until the bacon is crisp-cooked but not scorched!
When cool, break the bacon into small pieces and set aside. I actually cooked two more slices because we wanted more!
Scrub and peel the potatoes. Microwave potatoes about 5-6 minutes on high until the potatoes are almost cooked through.
Remove potatoes from microwave. Slice potatoes thinly on cutting board.
Place potatoes in a greased baking dish. Sprinkle generously with salt and pepper; top with one-third of the bacon.
Now sprinkle with 1/3 of the cheese. You are going to repeat the layers twice.
Repeat the layer with more thinly sliced potatoes, salt and pepper and another one-third of the bacon.
Add another one-third of the cheese .
Add the remaining potatoes; sprinkle with salt and pepper and the final third of the bacon.
Add remaining cheese.
Bake at 400 degrees for about 20 minutes, or until potatoes are completely tender. Sprinkle top with diced green onions.
Serve with your favorite entree. Loaded Bacon and Cheese Potatoes pair excellently with pork chops, grilled or baked chicken, steak or fish.
These potatoes are drool-worthy! No kidding. I served them with Grilled Chicken Thighs with Onions, Green Beans with Garlic Rosemary Butter, Spicy Honey-Brushed Carrots, Rutabaga Fries and Chunky Maple Applesauce.
We enjoy this dish with a lot of bacon!
These cheesy potatoes are gluten free, for those concerned about gluten intolerance or Celiac. We loved them with Grilled Chicken Thighs with Onions, Rutabaga Fries, Spicy Honey-Brushed Carrots and Green Beans with Garlic Rosemary Butter.
Here’s the recipe.
LOADED BACON AND CHEESE POTATOES
(Recipe adapted from the Recipe Rebel, Cheesy Grilled Potatoes With Bacon)
Loaded Bacon and Cheese Potatoes
Equipment
- 1 microwave oven
- 1 sharp knife to slice potatoes and green onions
- 1 9x13" glass baking dish
- measuring cups
- measuring spoons
- 1 spatula
- 2 plates
- 1 cutting board
Ingredients
- 2 1/2 lbs. Yukon gold potatoes
- 8 slices thick-cut bacon cooked and crumbled
- 3 cups extra sharp Cheddar cheese shredded
- 1 tsp. sea salt or more to taste
- 1/2 tsp. ground black pepper or more to taste
- 2 large green onions diced
Instructions
- Wash potatoes and peel.
- Place potatoes in microwave and cook until almost done—about 5-6 minutes on high for medium/large potatoes.
- Slice potatoes thinly and place one-third of the potatoes in a greased cast iron skillet or 8x12” baking dish.
- Sprinkle generously with salt and pepper.
- Add one third of the bacon and one third of the cheese.
- Repeat layers twice.
- Bake at 400° for 20 minutes or until potatoes are fork tender and baked all the way.
- Remove from oven and sprinkle with green onions.
Notes
Recipe adapted from The Recipe Rebel.
© Can’t Stay Out of the Kitchen
Nutrition
Loaded Bacon and Cheese Potatoes was wonderful. I served it with Butternut Squash Red Pepper Casserole, Grilled Chicken and a side salad that our friends brought for dinner the first time I made this recipe.
This casserole is actually really good reheated for leftovers, too.
One of these days, we’ll grill these potatoes, but I don’t like cooking in aluminum foil, so it will be in grilling pans!
Loaded Bacon and Cheese Potatoes will knock your socks off!
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Loaded Bacon Ranch Potato Bake
Loaded Bacon and Cheese Potatoes
Equipment
- 1 microwave oven
- 1 sharp knife to slice potatoes and green onions
- 1 9×13" glass baking dish
- measuring cups
- measuring spoons
- 1 spatula
- 2 plates
- 1 cutting board
Ingredients
- 2 1/2 lbs. Yukon gold potatoes
- 8 slices thick-cut bacon cooked and crumbled
- 3 cups extra sharp Cheddar cheese shredded
- 1 tsp. sea salt or more to taste
- 1/2 tsp. ground black pepper or more to taste
- 2 large green onions diced
Instructions
- Wash potatoes and peel.
- Place potatoes in microwave and cook until almost done—about 5-6 minutes on high for medium/large potatoes.
- Slice potatoes thinly and place one-third of the potatoes in a greased cast iron skillet or 8×12” baking dish.
- Sprinkle generously with salt and pepper.
- Add one third of the bacon and one third of the cheese.
- Repeat layers twice.
- Bake at 400° for 20 minutes or until potatoes are fork tender and baked all the way.
- Remove from oven and sprinkle with green onions.
4 Comments
fnaf unblocked
July 25, 2022 at 5:14 am
So tempting, looks so delicious.
Teresa
July 25, 2022 at 7:23 am
It’s fantastic.
poppy playtime
July 22, 2022 at 2:00 am
So yummy!
Teresa
July 23, 2022 at 9:57 am
Yes it is.