Bacon-Potato Bake
A hearty baked dish featuring tender potatoes, sweet onions, crispy bacon, and flavorful seasonings, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Quarter the peeled potatoes and place them in a shallow 2-quart baking dish with the sliced onions.
- Sprinkle the vegetables with flour, seasoned salt, celery salt, and paprika; toss until well coated, then press down in the dish.
- Add water to reach half the depth of the vegetables.
- Arrange the sliced bacon on top of the vegetables.
- Cover the dish with a lid or foil and bake in a hot oven at 400°F for 30 minutes.
- Uncover and bake for an additional 20 minutes until the bacon is crispy and top is browned.
Tips & Substitutions
For a creamier texture, consider adding a layer of sour cream or cheese before baking. You can substitute the bacon with turkey bacon or omit it entirely for a vegetarian option. If you prefer a spicier kick, add diced jalapeños or a dash of cayenne pepper to the vegetable mix. Ensure the potatoes are cut evenly for consistent cooking.
Serving Suggestions
This Bacon-Potato Bake makes a hearty main dish and pairs beautifully with a fresh green salad or steamed vegetables. You can also serve it alongside Grandmas Buttermilk Cornbread for a comforting meal. For a complete breakfast or brunch, consider serving with a side of scrambled eggs or fruit.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the bake in a preheated oven at 350°F for about 15-20 minutes until heated through. For a crispy topping, uncover the dish for the last few minutes of reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bacon-Potato Bake contains roughly 591 calories, with 12g protein, 73g carbohydrates, and 28g fat. It is an excellent source of potassium (44% of the Daily Value), vitamin C (34% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2045mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dish a day in advance. Assemble everything in the baking dish, cover it, and refrigerate. When ready to bake, allow it to sit at room temperature for 30 minutes before placing it in the oven to ensure even cooking.
What type of potatoes work best for this recipe?
Russet potatoes are ideal due to their starchy texture, which makes them fluffy when baked. However, Yukon Gold or red potatoes can also be used for a creamier texture. Just make sure to cut them into similar sizes for even cooking.
Can I add other vegetables to this bake?
Absolutely! You can include vegetables like bell peppers, carrots, or even broccoli for added nutrition and flavor. Just make sure to adjust the cooking time if you're using softer vegetables to prevent them from becoming mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).