Cheesy Bacon Potato Bake (Print Version)
# Ingredients:
→ Main Components
01 -
3 pounds of buttery yellow potatoes (Yukon Gold works perfectly), peeled and chopped into bite-sized cubes
02 -
1 medium yellow onion, finely chopped
03 -
2 teaspoons fresh minced garlic
04 -
1 pound crispy bacon, cooked until golden and crumbled into pieces
→ Creamy Base & Seasonings
05 -
1 cup creamy mayonnaise
06 -
1 cup sharp cheddar cheese, freshly shredded
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
Salt and freshly ground black pepper to taste (roughly 1/2 teaspoon of each)
→ Finishing Touch
10 -
2 fresh green onions, thinly sliced for garnish
# Instructions:
01 -
Heat your oven to 350°F and generously coat a 9x13-inch baking dish with cooking spray to prevent sticking.
02 -
Toss the diced potatoes, chopped onion, minced garlic, crumbled bacon, mayonnaise, shredded cheddar, onion powder, garlic powder, salt, and pepper directly into your prepared baking dish. Give everything a thorough mix until well combined - you can also mix in a large bowl first if that's easier for you.
03 -
Seal the dish tightly with aluminum foil and slide it into the oven. Let it bake for about 1 hour, or until you can easily pierce the potatoes with a fork.
04 -
Once tender and bubbly, remove from oven and sprinkle those fresh green onions on top. Give it a gentle stir before serving to mix in all those melted, gooey flavors.
# Notes:
01 -
This hearty side dish gets its name from its rich, indulgent appearance that resembles the muddy banks of the Mississippi River
02 -
Feel free to mix everything in a large bowl before transferring to the baking dish if it's easier to handle
03 -
A gentle stir before serving helps distribute all the melted cheese and creamy goodness throughout the dish