Loaded Bacon & Roasted Baby Potato Bake

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Loaded Bacon & Roasted Baby Potato Bake

Introduction

This dish is a cross between loaded baked potatoes and cheesy potato casserole. It takes the best of both worlds — tender roasted baby potatoes, crispy bacon, gooey cheese, and tangy sour cream — then layers them together in a satisfying bake. Perfect for family dinners, potlucks, or game-day gatherings, it’s the kind of recipe that disappears fast once served!

Ingredients (Serves 6–8)

For the Roasted Potatoes:

  • 2 lbs (900 g) baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt

For the Topping:

  • 8 slices bacon, cooked until crispy and crumbled
  • 2 cups shredded cheddar cheese (or a mix of cheddar & mozzarella)
  • ½ cup sour cream
  • 2 green onions, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Roast the Potatoes

  1. Preheat oven to 400°F (200°C).
  2. Wash and halve the baby potatoes.
  3. Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  4. Spread on a baking sheet in a single layer.
  5. Roast for 30–35 minutes, flipping halfway, until golden and crispy.

Step 2: Prepare the Bacon

  1. While potatoes roast, cook bacon in a skillet until crispy.
  2. Drain on paper towels and crumble into pieces.

Step 3: Assemble the Bake

  1. Transfer roasted potatoes into a baking dish.
  2. Sprinkle evenly with crumbled bacon.
  3. Top with shredded cheese.
  4. Return to oven and bake for 10 minutes, until cheese is melted and bubbly.

Step 4: Finish & Serve

  1. Remove from oven and let cool slightly.
  2. Drizzle with sour cream.
  3. Garnish with green onions and parsley.
  4. Serve hot and enjoy!

Methods

  • Roasting at high heat → makes the potatoes crispy outside, fluffy inside.
  • Layering toppings after roasting → ensures the bacon stays crisp and cheese melts perfectly.
  • Sour cream drizzle → adds creaminess and balances the richness.

History

  • Loaded potatoes originated as a variation of the American baked potato, traditionally topped with butter, cheese, and sour cream.
  • Bacon and cheese were added later in diners and steakhouses, making them popular as “loaded” or “stuffed” potatoes.
  • This casserole-style version uses baby potatoes for extra crispiness and convenience.

Benefits

  • Comfort food → cheesy, crispy, and indulgent.
  • Easy to prepare → minimal prep with simple ingredients.
  • Family-friendly → loved by kids and adults alike.
  • Customizable → add jalapeños for spice, or broccoli for a veggie boost.

Formation (Serving Ideas)

  • Serve as a side dish with grilled steak, chicken, or ribs.
  • Enjoy as a main course with a green salad.
  • Use as a game-day snack with ranch or barbecue sauce for dipping.
  • Make it a breakfast dish by topping with fried eggs.

Conclusion

The Loaded Bacon & Roasted Baby Potato Bake is a dish that delivers on flavor, texture, and satisfaction. With crispy potatoes, smoky bacon, gooey cheese, and cool sour cream, it’s comfort food at its finest.

Lovers of This Recipe

  • Potato lovers who crave hearty, golden spuds.
  • Cheese enthusiasts who want gooey, melty goodness.
  • Bacon fans who can’t resist smoky crispness.
  • Families & friends who love sharing warm, satisfying meals.

Final Thought

Every bite of this potato bake is crispy, cheesy, smoky, and creamy — the ultimate loaded potato experience in casserole form. A dish that’s simple to make but unforgettable at the table.

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