Crisp Potato and Bacon Casserole
Dive into comfort food perfection with this Crisp Potato and Bacon Casserole—an irresistible blend of golden, bite-sized potatoes and smoky, crispy bacon baked to bubbly perfection with melty cheddar cheese. Creamy components like sour cream and softened cream cheese add luscious richness, while garlic and onion powders elevate the flavor to new heights. A final garnish of fresh green onions provides a zesty touch that balances the dish beautifully. Whether you're planning a hearty side for a family gathering or a crowd-pleasing main dish, this casserole is easy to prepare and guaranteed to satisfy. Ready in just over an hour, it’s the ultimate indulgence for potato and bacon lovers!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 8 slices Bacon
- 2 cups Cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 1 cup Sour cream
- 4 stalks Green onions, sliced
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter, melted
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes into small, bite-sized cubes. Rinse them under cold water to remove excess starch, then pat dry with a clean towel.
In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to crisp and turn golden. Remove from heat.
In the same skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cool, crumble the bacon into small pieces.
In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
Add the cooked potatoes, crumbled bacon, 1 1/2 cups of shredded cheddar cheese, sliced green onions (reserving some for garnish), and melted butter to the cream cheese mixture. Fold everything together until evenly coated.
Grease a 9x13-inch casserole dish with butter or non-stick spray, then transfer the potato mixture into the dish. Spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with reserved green onions and serve warm.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 372 mg | 29% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
