Bacon Cheddar Potato Side Dish is my go-to when I want something creamy, a little salty, and very reliable on the table. It’s basically tender potatoes baked in a rich, tangy mixture, with crisp bacon and plenty of cheese.
I like this version because it stays soft and scoopable instead of turning into a tight, gluey mash. The mix of sour cream, cheddar, and green onions keeps it tasting like a baked potato in casserole form, which is exactly what I want.
For me it fits best next to roast chicken, ham, or anything off the grill. It’s also one of those sides that disappears fast at potlucks, so I usually plan on making the full pan.
Why You’ll Love This Recipe
Comfort-food energy: Creamy potatoes, bacon, and cheddar is just a solid combination. It tastes like a baked potato you can serve with a spoon.
Oven does the work: Once it’s in the baking dish, you’re basically done. It bakes up hot and melty while you focus on the rest of dinner.
Good texture: Yukon Golds get tender fast and stay buttery. You still get some potato pieces, not a totally whipped mash.
Easy to scale: It’s simple to double for a bigger group, and it doesn’t get fussy. Just use a larger pan and give it a little extra bake time.
Flexible flavors: You can keep it classic, add a little ranch seasoning, or go smoky with paprika. It handles small tweaks really well.
Ingredients You’ll Need
Potatoes
- Yukon Gold potatoes: These are my favorite here because they cook up buttery and don’t fall apart in a weird way. Red potatoes or russets work too, and keeping the skins on is great if you like it more rustic.
- Kosher salt: Salting the water is what keeps the potatoes from tasting flat later. I still taste and adjust at the end.
- Unsalted butter: Butter makes the whole thing taste more like a baked potato and helps it bake up rich. Salted butter is fine, just be a little lighter with extra salt.
- Garlic powder: I like garlic powder here because it blends in smoothly. Fresh garlic can be a little sharp in this kind of creamy bake.
- Black pepper: Don’t be shy with it. That little bite works well with the bacon and cheddar.
Mix-ins and topping
- Bacon: Cook it until it’s actually crisp so it stays a little crunchy in the bake. Thick-cut is great, but any bacon works.
- Sharp cheddar cheese: Sharp cheddar is worth it here because the potatoes need a bolder cheese. I like shredding my own if I have time, but bagged shredded is fine.
- Sour cream: This is what gives that baked-potato tang and keeps the texture creamy. Greek yogurt works too if you want it a little lighter.
- Milk: A splash keeps the mixture loose enough to coat everything instead of clumping. Use whatever milk you normally keep around.
- Green onions: I like the fresh bite they add at the end. Chives work too.
- Salt to taste: Cheddar and bacon can vary a lot, so I always wait until the end to decide how much more salt it needs.
Recipe Instructions
- Preheat the oven: Heat the oven to 400°F and grease a 9×13-inch baking dish.
- Boil the potatoes: Add the potatoes to a large pot, cover with cold water, and add the salt. Bring to a boil, then reduce to a simmer and cook until just tender, about 10 to 12 minutes.
- Drain the potatoes: Drain well, then let the potatoes sit in the colander and steam dry for about 2 minutes.
- Mix the potatoes: Transfer the potatoes to a large bowl and gently toss with the melted butter, garlic powder, black pepper, sour cream, and milk until evenly coated.
- Stir in the mix-ins: Fold in the crumbled bacon, half the cheddar, and half the green onions.
- Bake: Spread the potato mixture into the baking dish and top with the remaining cheddar. Bake for 20 to 25 minutes, until hot and bubbly and the cheese is melted.
- Finish and serve: Let the dish rest for 5 minutes, then top with the remaining green onions. Taste and adjust salt and pepper, then serve warm.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t overcook the potatoes. You want them just tender, not falling apart. Overcooked potatoes can turn the whole casserole a little mushy.
Let them steam dry. That quick couple minutes after draining helps extra water evaporate. It keeps the mix creamy instead of watery.
Use crisp bacon. If it’s chewy, it tends to get softer in the bake. Crisp bacon holds up better and gives you more texture.
Shred the cheese yourself if you can. Pre-shredded is totally fine, but it doesn’t melt quite as smoothly. When I want the top really melty, I shred my own cheddar.
Broil for crispier edges. If you like a little browning on top, bake uncovered and broil for 1 to 2 minutes at the end. Keep an eye on it because cheddar can go from golden to dark fast.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Ham: This is an easy side for baked ham, especially for holidays. I like adding a little extra green onion on top when I serve it with ham.
- Roast chicken: A simple roast chicken (or even rotisserie) works really well with these potatoes. Add a green vegetable and dinner is done.
- Steak or burgers: Serve it like you would baked potatoes, just in casserole form. It’s great with anything grilled.
- Vegetables: Roasted broccoli, green beans, or asparagus are all good alongside this. Something fresh and simple is nice with the rich potatoes.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat portions in the microwave, or warm the whole dish in the oven until heated through.
You can also make this recipe ahead. Assemble the potato mixture in the baking dish without the final cheese topping, cover, and refrigerate.
When you’re ready to bake, add the cheese and bake as directed. If it’s going in cold from the fridge, plan on adding 5 to 10 extra minutes so it heats through.
If you want them to last longer, you can freeze individual portions in airtight containers. Thaw in the fridge overnight, then reheat until hot.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use red potatoes or russets instead of Yukon Gold?
Yes. Red potatoes hold their shape well, and russets are softer and a little fluffier.
If you’re using russets, I like to keep an eye on the simmering time since they can go from tender to falling apart pretty quickly.
Can I leave the potato skins on?
Definitely. It makes the dish more rustic and saves time. Just scrub them well and cut the pieces evenly so they cook at the same rate.
Can I swap Greek yogurt for sour cream?
Yes, plain Greek yogurt works well here. It’s a little tangier and slightly lighter, but it still keeps the potatoes creamy.
How do I get a browner, crispier top?
Bake it uncovered, then broil for 1 to 2 minutes at the end. Stay close to the oven while it broils because the cheese can darken fast.
Can I add extra seasonings?
Sure. Ranch seasoning is good if you want that familiar flavor, and smoked paprika is nice if you want a little smoky edge. I’d start small, then adjust the next time once you know how you like it.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Bacon Cheddar Potato Side Dish
INGREDIENTS
Potatoes
- 2 lb Yukon Gold potatoes peeled and cut into 1 inch chunks
- 1 tsp kosher salt
- 1 2 tbsp unsalted butter melted
- 1 2 tsp garlic powder
- 1 2 tsp black pepper.
Mix ins and topping
- 8 oz bacon cooked and crumbled
- 2 cups shredded sharp cheddar cheese divided
- 1 cup sour cream
- 1 4 cup milk
- 3 green onions sliced
- salt to taste.
INSTRUCTIONS
Cook potatoes
- heat oven to 400 F and grease a 9x13 inch baking dish
- add potatoes to a large pot cover with cold water and add 1 tsp salt
- bring to a boil then simmer until just tender 10 to 12 minutes
- drain well and let steam dry 2 minutes.
Assemble and bake
- transfer potatoes to a large bowl and gently toss with melted butter garlic powder pepper sour cream and milk until evenly coated
- fold in bacon half the cheddar and half the green onions
- spread into the baking dish and top with remaining cheddar
- bake until hot and bubbly and cheese is melted 20 to 25 minutes.
Finish and serve
- rest 5 minutes then top with remaining green onions
- taste and adjust salt and pepper
- serve warm.
