Bacon Potato Bake Recipe
Bacon Potato Bake Recipe photo by Taste of Home

Bacon Potato Bake Recipe

Publisher Photo
This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. —Helen Haro, Yucaipa, California
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 12 servings

Ingredients

  • 8 cups thinly sliced peeled red potatoes
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons butter, melted, divided
  • 1-1/2 teaspoons salt
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1/4 cup dry bread crumbs
  • 8 bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup equals 460 calories, 25 g fat (14 g saturated fat), 142 mg cholesterol, 1,045 mg sodium, 39 g carbohydrate, 4 g fiber, 18 g protein.

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 10 minutes.
  2. 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 2-qt. baking dish; top with half of the cheese. Repeat layers.
  3. 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. Yield: 12 servings.
Originally published as Bacon Potato Bake in Country Woman Christmas Annual 2008, p52

Nutritional Facts

3/4 cup equals 460 calories, 25 g fat (14 g saturated fat), 142 mg cholesterol, 1,045 mg sodium, 39 g carbohydrate, 4 g fiber, 18 g protein.

Reviews for Bacon Potato Bake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (4)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 27, 2012

"I also added onion for flavor. Next time I will probably do in slow cooker. Potatoes got to soft after boiling them. Were more like mashed potatoes. They were a nice change though."

MY REVIEW
Reviewed May. 14, 2012

"Add some grated onion to give a little more flavor."

MY REVIEW
Reviewed Mar. 18, 2012

"My family enjoyed this recipe very much I followed the direction in putting it together but I did put it in the slow cooker to bake. I just left the lid slightly off to keep the bread from getting moist. It was a nice change to our regular mashed potato side."

MY REVIEW
Reviewed Mar. 8, 2012

"This recipe was alright. Not too much savory flavor, but ok to eat for something different."

MY REVIEW
Reviewed Nov. 28, 2011

"I made this for Thanksgiving dinner. I used 5 pounds of (unpeeled) red potatoes. Next time I won't waste my time slicing the potatoes I will just mash them. I also didn't have any room in the oven to bake it, so I put it in the crock pot on high for 1-2 hours until the cheese was melted and then on warm until it was time to eat."

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