Simple Baked Potato Casserole

Simple Baked Potato Casserole - Rebekah and her Ramblings. Your classic baked potato deconstructed into a casserole!I know I’m starting to sound like a broken record, but it is still REALLYYYY hot here. I am doing everything I can to make this fall weather hurry up by trying to eat a lot of fall foods. Sometimes my apartment gets really hot because I’m baking something warm (and usually cheesy) in the oven. It’s okay though, the extra sweat just means I get to enjoy a delicious meal! This GLUTEN FREE casserole is like a baked potato, but deconstructed and already cut up for you! It is full of cheese and bacon – what else do you need for a baked potato??

Simple Baked Potato Casserole

Serves: 2 as a main dish
Prep Time: 5 minutes                     Total Cook Time: about 75 minutes

Simple Baked Potato Casserole - Rebekah and her Ramblings. Your classic baked potato deconstructed into a casserole!What you need:

  • 2 russet potatoes, washed and chopped – you want the ones you can JUST wrap your hand around (not too big, not too small)
  • 4 slices of bacon, chopped
  • 1/2 medium onion, chopped (about 1/3 cup)
  • 1 glove garlic, minced
  • 1/4 cup chicken broth
  • salt, to taste
  • pepper, to taste
  • Italian seasoning, to taste
  • 1/2 cup shredded cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese, divided


  • Boil the potatoes until soft, about 6 or 7 minutes. Drain and set aside
  • Preheat the oven to 400* and spray a loaf pan with cooking spray. If you don’t have a loaf pan, a small pan (8 x 8, etc) will work
  • Fry the bacon until just done over medium high heat
  • Remove the bacon to a paper towel lined plate, reserving a tablespoon or so of grease. Set a pinch of bacon aside
  • Fry the onions in the bacon grease over medium heat for 3 minutes and then add the garlic
  • Cook for another 3 or 4 minutes or everything is brown before adding the chicken broth
  • Add the potatoes, salt, pepper, Italian seasoning, bacon (except for the pinch on the side), and 1/4 cup of each cheese. Stir well until all of the cheese is melty and the ingredients are combined. Remove from the heat
  • Place the mixture into the loaf pan and top with the remaining cheese (I did all of the Parm and then all of the Cheddar) and then the pinch of bacon
  • Cover with foil and bake for 24-26 minutes

This recipe is adapted from Oven Love. 

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