Bacon, Onion and Potato Bake

If you’re looking for a Slimming friendly, Weight Watchers or Calorie Counting friendly meal then this Bacon, Onion and Potato Bake is perfect!

This Bacon, Onion and Potato Bake reminds me of my childhood, where it was affectionately known as “Tin Of Praters”.

Bacon, Onion and Potato Bake is ridiculously easy to make. Seriously! We like an easy dinner, especially if we’ve had a full day of prepping and cooking.

Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly

The last thing you want to do after cooking all day, is to cook more for yourself.

This Bacon, Onion and Potato Bake differs ever so slightly to the one I remember as a kid. There was no cheese (boo-hiss) and I used to have it with a *lot* of ketchup.

You can still have this with ketchup if you prefer, but the combination of bacon and cheese is just too hard to resist!

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This Bacon, Onion and Potato Bake is pretty similar to a few other of our Slimming friendly oven bake recipes. These are all really easy, and the perfect kind of recipe at the end of a long day. 

How many Calories are in this Bacon, Onion and Potato Bake?

There are less than 400 calories in each portion of our Slimming friendly Bacon, Onion and Potato Bake. This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.

This Bacon, Onion and Potato Bake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Bacon, Onion and Potato Bake suitable for?

This Bacon, Onion and Potato Bake recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Stock cubes

You could also enjoy this Bacon, Onion and Potato Bake if you’re dairy free if you leave out the cheese.

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies!

How Weight Watchers friendly is this Bacon, Onion and Potato Bake recipe?

You only need to count 8 Points per portion of this Bacon, Onion and Potato Bake recipe. It’s super tasty and filling for so few Points!

Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly

How to Bacon, Onion and Potato Bake

Making this dish is super easy, especially if you use a slow cooker! Here’s a summary; 

  • Slice the potatoes into thin slices Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly
  • Layer the ingredients in an oven proof tray Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly
  • Pour over the stock Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly
  • Bake covered 
  • Top with Cheese – cook further to brown Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly

What should you should serve with Bacon, Onion and Potato Bake?

Now, there isn’t much veg in this Bacon, Onion and Potato Bake so it’s really important that you serve it with some!

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly

Do you need any special ingredients to make Bacon, Onion and Potato Bake?

You’ll probably already have most of the ingredients, already. So, not really, no!

The main star of the dish is the way that the bacon cooks, and flavours the stock. This stock is then absorbed by the potatoes – and makes this dish so, so epic!

Can you cook Bacon, Onion and Potato Bake another way?

Personally I wouldn’t. It’s best suited to the oven. 

How do you know when Bacon, Onion and Potato Bake is cooked?

You should cook this Bacon, Onion and Potato Bake until the potatoes are nice and soft when forked. This should take approx 2 hours in the oven.

Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly

The dish is sometimes “wet” depending on which potatoes you used. It’s supposed to be like that. You can reserve the sock, and freeze it if you wish. It makes the most epic soup base!

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Bacon, Onion and Potato Bake in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Bacon, Onion and Potato Bake in the fridge for approximately 3 days or so. 

Can I freeze Bacon, Onion and Potato Bake?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner haha.

How do I reheat Bacon, Onion and Potato Bake?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Some of you love this Bacon, Onion and Potato Bake recipe!

Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly
One of our Instagram followers @sw.tinkerblondie_ made this dish and loved it!
Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly
Another of our Instagram followers @slimmingworldvickygalvin made this dish and loved it too!

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Bacon, Onion and Potato Bake | Slimming & Weight Watchers Friendly

Votes: 161
Rating: 3.96
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 10 minutes 75 minutes

Calories

WW

Carbs

415kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
Suitable For Freezing icon Gluten Free icon
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Pre heat the oven to 180°C
  2. Spread a layer of sliced onion on the bottom of an oven proof dish
  3. Arrange a layer of potato slices and bacon on top of the onions, alternating a couple of slices and potato with a piece of bacon. Next add another layer of onions. Repeat until you have used up all the bacon and potatoes. You should have a couple of layers at least
  4. Pour the made up stock over the top, then season with a little salt and pepper. Spray the top with a little butter Frylight, then cover with foil and seal
  5. Cook for an hour, then remove the foil and check that the potato is cooked. If not cover and return it to the oven for a bit longer. When it is cooked sprinkle the cheese over the top, then return to the oven for another 10 - 15 minutes or until the cheese has melted and is golden brown

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
97 Comments
    1. Hi Sue
      That sounds good! A good thing about this dish is you can have it as it is as a main meal, or you can have it as a side dish

  1. Made this today for my parents and family. Everyone said how nice it was. Put with pork steaks peppers mushrooms and tomatoes. Thank you for the inspiration x

    1. Hi Mandy
      It’s in the ingredients list. 1 Veg stock Cube or chicken stock cube made up with 200ml of boiling water

  2. Hi. This looks like a great meal to have on freezer. I think I would cook it, freeze? Then defrost and reheat adding cheese for last 10 mins. Or could I add cheese before freezing? Thank you very much.

    1. Hi Lou
      We’ve not tried freezing it, but I don’t see any reason why you would have any problems. I would probably add the cheese during reheating

  3. Is it only 40g of cheese for the whole tray or 40g per portion . Only asking as its not a lot of cheese for a tray for 4 portions , thanks Jane

    1. Hi Jane
      We use a very fine grater for cheese, so 40g goes a lot further. You could, of course, increase the amount of cheese you use, but sometimes we like to use our HEA up on milk for drinks etc so we kept it to 40g for the whole lot

  4. Just made this had spinach and mushrooms needed using up, so put bed of spinach in bottom and mixed in the mushrooms, can’t wait for it to bake and eat it!!

  5. Have tried it to day having at Asti get evening tonight at slimming, would it be easyer to par boil potatoes before layering x

    1. Hi Jackie
      You could par boil the potatoes but you will probably find they won’t absorb the stock and flavour as much as they would if you put them in raw

  6. Thank you for this recipe! It’s delicious. We had it with chicken and veg. Will be a new weekly addition to the menu in my house!

  7. Very yummy! I had this with broccoli and cauliflower and it’s delicious! Thank you for another great recipe 😁

      1. Hi Louise,

        Due to the baked nature of this dish, I don’t think it would work in the slow cooker – but it is super easy to make and pop in the oven!

  8. Tasted lovely. But……it was like a swimming pool in the dish i made it in. The stock hadn’t absorbed or anything 🙁

  9. What have I done wrong? After cooking for an hour & 25 mins the pots are still not cooked through and there’s loads of water in the bottom. Help!

  10. Your dish looks delicious. Cooking it tomorrow night. What else could I use instead of onions
    Not really that fond of onions. Thanks for great recipes

  11. I’m in the middle of making this, my oven dish is not as wide but deeper. How much of the layers should the stock cover. Half way up? It should all be covered? Gone into panic mode 😂

  12. Made this tonight, consideraring it has everyday ingredients, nothing way out or stuff you have to go buy specially to make it, it tasted lovely so full of flavour, will definitely be making it again xx

  13. I would like to know why there’s options at the top , ie pasta, chicken etc, as I have clicked on “vegetarian” and there’s loads of meat and poultry recipes, a bit pointless

  14. Hi, I have diverticula disease and cant eat onion, garlic, sweet corn, baked beans, anything with seeds in it. Any ideas as to what i could use in place of the onion? Many thanks.

  15. my stock didnt absorb. Dont know what i did wrong!! probably not enough potato. But drained it and added beaten egg and the cheese. Its beautiful! Lunch tomorrow and following day!! thank you

  16. I made this yesterday as a side dish for our Sunday dinner and it tastes so good…I kept going back for a sneaky taste and even finished it off not only for lunch but for tea too today. I will definitely be making this again (soon). Thank for this great recipe.

  17. I attempted to male this tonight it tasted amazing but when I went to serve it after 1hr and 15 mins in the oven the stock was still sitting quite heavily in the dish I presumed from the look of your pictures that the potatoes absorbed the stock and the potatoes that weren’t covered by the stock were still a bit tough but the ones on the bottom were lovely and soft can’t think what I could of done wrong

  18. Think I may try this with sweet potatoes, leeks, onions and carrots in place of the bacon. Will go down VERY well with some fish I had planned for tonight 🙂 Thanks!

  19. Made this for tea this evening. It was good, but we had to drain lots of liquid before I could add the cheese. Any tips as to what went slightly wrong please?

  20. Hi I’m really struggling to print recipe. It just keeps saying copy of save link. Not giving me a print option in my fire or mobile devices. I’ve opened in web but it doesn’t appear just get a blank page. But get a print button now. Must be a simple way to print these tiaxxx

  21. Can you make this in slow cooker? Thinking it might be an easy meal to return home from work to if left in slow cooker?

  22. Hi, when adding the stock do you cover the ingredients in total? I’m reducing the recipe by half and using a smaller dish so want to check before I either drown the ingredients or don’t use enough stock. 😆 Thanks.

  23. I made this last time using Onion mixed with a leek, sweet potato, carrots in place of the Bacon, and a vegetable stock cube. Turned out to be so so yummy. I’m planning on making it exactly the same again tonight, using white skinned potatoes instead of sweet, and a chicken stock cube to go with some chicken breasts my fiance took out of the freezer last night.

    For the people who are struggling with cutting their potatoes thin enough, I would HIGHLY suggest investing in a Mandoline. It sliced my potatoes and carrots paper thin, which meant I was able to layer them up even more. Absolutely fantastic recipe, and has become a firm favourite in our home!

  24. Cooking this tonight. Although I measure the stock and there is a little stock left at the bottom will that reduce when I take the foil off

  25. I love to make this as its really tasty, but I always end up with too much liquid even though I stick to the recipe only adding 200ml of stock is this how it should be, thanks

  26. I always leave the potato skin in (after washing of course) for added fibre and vitamin B. This has become a popular family main/side. It’s best to use a potato suited for mashing, as the waxy (roasting) potatoes don’t absorb enough stock.

  27. Made it today, it was lovely apart form being far too salty. I didn’t add any salt, I used a low salt stock cube but it was still far too salty, I think it must have come from the bacon. Does anyone know where you can get reduced salt medallions please?

  28. I tried this but without onions as I don’t like them but found it was really really salty. I didn’t add any salt to the dish so not sure what went wrong. Help as I really want to try again as the reviews are amazing! 😀

  29. Wow! Delicious. Just tried it. Real comfort food.
    I would say add pepper but not salt. The bacon and stock do that for you

    1. Yes, you could keep it in the fridge for a couple of days covered. When you reheat just make sure it’s piping hot throughout before serving! 🙂

  30. Made this last night it was delicious and so easy will be doing it regular and might try a chicken one. Thank you for all your lovely recipes

    1. Hi Dee,

      You could try it, though it might split. You’d still probably need some stock to help the potatoes cook 😊

  31. Tried this but as a veggie used veg stock and added mushrooms and quorn bacon instead of bacon. Added a smidge of butter too as the quorn bacon doesn’t generate fat like ‘real’ bacon and this worked well. Agree with others to go easy on additional salt. Easy recipe and would make again especially with the mushrooms to provide protein and make more filling

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