Baked Potatoes with Bacon, Onion and Cheese


It’s weekend, and this is a proper moment to try something special in our kitchen: for us, for friends, for guests. Another creative recipe with potatoes after Scalloped Hasselback Potatoes and Egg Stuffed Baked Potatoes is ready to be cooked for you. Just follow the instructions below.

You will need the following ingredients:

– 6 large baking potatoes
– 1 stick of butter
– 3 tbsp olive oil
– salt and pepper for taste
– bacon bits, cheddar cheese, onion sour cream for toppings
– parsley for garnish


Before you start following the steps, you need firstly to get your ingredients ready to be cooked. So, cut the bacon and the onion, and also peal the potatoes.

1.Preheat the oven to 425 F degrees.
2.Line a baking sheet with aluminum foil.
3.Wash the potatoes well. Cut off a thin side of each potato, so that to hold them straight on the table easier, then slice them. The slices should be about 3 to 4 mm in thickness, do not slide all the way down, about 3/4 down
4.Cut off the butter, the onion, and also a little bit of bacon into thin slices and add them between the slices of the potatoes. If you prefer, you could also add a bit more olive oil.
5.Bake for 45 minutes, then cover with aluminum foil and bake for another interval of 15 to 30 minutes, or until potatoes are cooked.
6.Top with cheese or your favorite toppings.


21 Responses to “Baked Potatoes with Bacon, Onion and Cheese”

  1. Georgina says:

    this has been one easy thing to cook ,even to be presented on

    a nice serving dish as aside accompaniment to a roast.yummo.

  2. Mara says:

    I think that it would be much healthier if you leave the potato with the skin on and not peel them. I do another version of this recipe by putting fennel seed, rosemary and some salt and pepper between the potato slices.

    • Me says:

      seriously? can you just leave the skins on and stop being such a whiner about it being healthier. BUTTER, BACON etc get real lady

  3. Mirna Cavalcanti de Albuquerque says:

    This is a great different potato recipe… WONDERFUL indeed!

  4. Janice Smith says:

    Something is missing. How many onions., bacon slices?? Directions not clear.

    • Angela says:

      Agree with Janice. Recipe instruction are incomplete. I wish it included the quantities of bacon and onions needed for the 6 potatoes. Also maybe an approximate size of slice needed of each so that they fit between slices. The picture appears to show maybe a slab or thick slice bacon, is that correct? I would love to make these, they look delicious but prefer to take the guessing game out of them. Thanks for then idea.

      • David says:

        Cooking is all about experimenting – not following an exact recipe. Use some imagination – don’t sweat the small stuff and just do it.

        I mean how can you go wrong? It’s a potatoe, onion, bacon and butter.

        • Manuel says:

          so true David.
          but I would agree toleaving the skin on. and after slicing, leave to soak in cold water for half an hour, this will help open up the cuts, and rid some of the stsrch.

    • Jamie says:

      Look at the pictures – it’s clear there is between each slice in the potatoe. It’s not rocket science. Besides you can do it to your own liking too

    • fundita says:

      really? you cannot tell by the eye how much you must slice? You peoples need directions for everything. Maybe someone will suggest you how to eat it too!

    • fabulosa says:

      The instructions are clear. You don`t need quantities just go by eyeballing. If you cook 6 potatoes, figure out how much of the ingredients you would need. I will add to this recipe, that is better to cook them cover with foil, the first 30 minutes and them uncover so they get crispy on the outside.

    • Lu says:

      As many as you feel one potatoe can possibly fit between those tiny slices


  6. Lucy says:

    There is no need to slice the bottom of your potato to keep it still If you place your potato on a large spoon. You can cut your slices and the rim of the spoon will stop you from slicing too deep and keep your slices a nice uniform depth. happy cooking!

  7. Jay says:

    You want healthy? Leave the peel on. Leave the butter and the cheese off. You should slice off a thin layer of one side so the potato will stand reliably both while preparing and while baking. Spread the slices and apply a little olive oil to each opening. Add a slice of onion or two, season to taste and bake in a covered pan at 350* for 45-60 min. Then wrap in bacon and bake uncovered until bacon is crispy on all sides. You can turn the potato at about 15 min. intervals if you secure the bacon with toothpicks. Slice the potatoes lengthwise 2-3 times to serve. Healthier, easier and easy to eat.

  8. Stacie says:

    Hmmm, may use my tater-twister when trying this out… looks so yummy

  9. Karen says:

    I have been making these for years. These are a staple when we are camping, just wonderful over the campfire. Just prepare then wrap in foil…. yum yum

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