There’s something beautifully chaotic about a tray of crispy potatoes, melted cheese, and bacon that smells like happiness straight out of the oven. I first threw this dish together on a day when the fridge was mostly empty and my energy was lower than my standards. But let me tell you — the second I took a bite, I knew I’d stumbled into something kind of magical. Think jacket potatoes and loaded nachos had a baby.
It’s rustic, it’s hearty, and it’s totally okay if some cheese slides off the edge and turns into a crunchy, golden frico (honestly, I hope it does). This is the sort of dish you can serve at a gathering or eat directly from the pan with a fork while hovering near the oven, pretending you’re “just testing it.” No judgment here — I’ve done it.
Why You’ll Love It
- Crispy baked potatoes meet gooey melted cheese. Need I say more?
- Bacon makes everything better. Especially here, when it gets all caramelised on top.
- Dead easy. If you can slice a potato and turn on an oven, you’re golden.
- Great for picky eaters. Everyone loves it — even the fussy ones.
- Customise it your way. Add jalapeños, sour cream, or swap the cheese. Go wild.
- Makes excellent leftovers. If you have any. (You probably won’t.)
Ingredients
- 4 medium baking potatoes, sliced into ½-inch rounds
- ¼ cup melted butter
- 1 (8 oz) bag shredded Cheddar cheese
- 8 slices bacon, cooked and crumbled
- ½ cup chopped green onions
How to Make It
Slice and butter those spuds:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment. Brush both sides of your potato slices with melted butter and arrange them on the tray. No need to get too precious here — rustic is good.
Bake ‘til golden and tender:
Roast the potatoes for 30 to 40 minutes, flipping them halfway through so both sides get nicely golden. They should be tender when poked with a knife, but still holding their shape.
Crisp your bacon (while you wait):
If you haven’t already, cook your bacon until crispy. I usually do this in the oven alongside the potatoes — less mess. Crumble it once cool.
Add the toppings:
Once the potatoes are golden, sprinkle them generously with shredded cheese, bacon bits, and chopped green onions. Don’t be shy — this is the good bit.
Back into the oven:
Slide the tray back in for 3 to 5 minutes, just until the cheese is melted and bubbly. If some bits go a bit toasty? Even better.
Serve hot and cheesy:
Scoop them onto plates, or just place the tray on the table and let everyone help themselves. A dollop of sour cream wouldn’t go amiss here, either.
Common Mistakes and How to Dodge Them
Why are my potatoes still hard?
You probably sliced them too thick or didn’t roast them long enough. Go for ½ inch thick and give them the full 40 minutes if needed.
Cheese burnt on top?
Keep an eye on it during the second bake — all ovens have personalities. A quick broil is fine, but don’t walk away.
Why’s everything greasy?
Don’t drown the potatoes in butter. A light brushing is all you need — bacon and cheese bring plenty of richness on their own.
Toppings sliding off?
Wait a minute or two before serving. The cheese will “settle” a bit as it cools, making it easier to scoop.
Storage and Reheating
Fridge:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze in layers with parchment between. Reheat from frozen or thaw overnight.
To reheat:
- Oven: 350°F for 15–20 minutes, covered with foil.
- Microwave: 1–2 minutes on medium power.
- Stovetop: In a nonstick pan over medium heat with a splash of oil — crisps the bottom up again nicely.
Frequently Asked Questions
Do I need to peel the potatoes?
Nope! I actually prefer them unpeeled — the skins get all crispy and lovely.
Can I use another cheese?
Absolutely. Try mozzarella, Monterey Jack, Gruyère, or even blue cheese if you’re feeling bold.
Can this be a main dish?
Yes — I’ve had it for dinner with a salad and zero regrets.
Is there a vegetarian version?
Skip the bacon or swap it for veggie bacon, crispy mushrooms, or even smoked paprika-roasted chickpeas.
Nutrition Facts (Per Serving):
- Calories: 468
- Fat: 25g
- Carbs: 30g
- Protein: 15g
- Sodium: 600mg
- Sugar: 2g
Try More James Martin Recipes:
James Martin Potato Bacon And Cheese
Description
Golden baked potatoes topped with melted cheese, crispy bacon, and green onions — cozy, crowd-pleasing, and absolutely addictive.
Ingredients
Instructions
- Preheat oven to 400°F and line a baking tray.
- Brush potatoes with butter, bake 30–40 mins, flipping halfway.
- Cook bacon until crisp and crumble.
- Top potatoes with cheese, bacon, and onions.
- Bake 3–5 mins more until cheese melts.
- Serve hot — maybe with sour cream or a salad.
Notes
- Use thick-cut bacon for best texture.
- Evenly sliced potatoes = even cooking.
- Don’t hold back on the cheese — it’s called cheesy for a reason.
- Add paprika or chili flakes if you like a bit of kick.