Bacon, Onion and Potato Bake

  • 10MINS
  • 1HR 15MINS
  • 415KCAL

If you're looking for a slimming friendly, Weight Watchers or calorie counting friendly meal then this Bacon, Onion and Potato Bake is perfect!

Easy Peasy Bacon, Onion and Potato Bake pinchofnom.com
4

NutritionPer Serving

  • Calories415
  • Carbs49g
  • Protein27g
  • Fat8g
  • Saturates3g
  • Sugars6g

Bacon, Onion & Potato Bake - Pinch of Nom Slimming Recipes

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

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

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

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

Our recipe 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!

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.

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 or 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 need to count 8 Points per portion of this Bacon, Onion and Potato Bake recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Bacon, Onion and Potato Bake recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Bacon, Onion and Potato Bake recipe if you’re on WW Purple.

It’s super tasty and filling for so few Points!

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 many calories are in this Bacon, Onion and Potato Bake?

There are less than 415 calories in each portion of our Slimming friendly Bacon, Onion and Potato Bake. This means it falls into our Weekly Indulgence recipe category. You can find all of our other Weekly Indulgence 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.

Step 1

Pre heat the oven to 180°C.

Step 2

Spread a layer of sliced onion on the bottom of an oven proof dish.

Step 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.

Step 3 pinchofnom.com

Step 4

Pour the made up stock over the top, then season with a little salt and pepper. Spray the top with a little low calorie cooking spray, then cover with foil and seal.

Step 4 pinchofnom.com

Step 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.

Step 5 pinchofnom.com

Bacon, Onion & Potato Bake - Pinch of Nom Slimming RecipesWhat should you should serve with this 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!

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

How do you know when this 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.

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 this 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 this 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 the 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.

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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!
  • Prep Time
    10 MINS
  • Cook Time
    1 HR 15
  • KCals 415
  • Carbs 49G
WW Points
  • 8 Green
  • 8 Blue
  • 2 Purple

Ingredients

  • 1 kg potatoes peeled and sliced thinly
  • 16 bacon medallions you can use more bacon if you wish, depending on the pack size. Some have 8 medallions, some 10 per pack
  • 2 onions peeled and thinly sliced
  • 1 veg stock cube or chicken stock cube made up with 200ml of boiling water
  • sea salt
  • freshly ground black pepper
  • 40 g reduced fat cheddar grated
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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 Low calorie cooking spray, 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

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121 comments

See what others have to say

CeriThursday 4th June 2020

I’ve joined today and this was my first recipe.
It was delicious.
I halved the portions as there’s just 2 of us and I served with mixed veg.
I sliced the potatoes very thinly and it took an hour and 15 mins to cook, before I added the cheese.
There was a lot of stock left but I put it on the plate with the vegetables and it was great!
Nothing left 🙂

Reply

    LisaThursday 4th June 2020

    Thank you for your lovely comment, Ceri! So glad you enjoyed the recipe.

    Reply

LucyMonday 2nd March 2020

Last time I made this it was very were very watery just woundering what I can do this different can u cook the bacon on the day

Reply

    LisaWednesday 6th May 2020

    Hi Lucy, you could add less stock, but we like to save the juice. It is really tasty and makes a great base for a soup or sauce.

    Reply

SophieTuesday 18th February 2020

Which book is this in please? I want a book with quick easy recipes?

Reply

    Holly LevellTuesday 12th May 2020

    Hi Sophie, this is in our first book but there are lots of quick recipes on the website if you look under our ” Quick and Easy” section you’ll find lots of great inspiration.

    Reply

HeatherTuesday 11th February 2020

Could I make this ahead (uncooked) or would the potatoes go black?
Thank you

Reply

    Steve CowderoyThursday 7th May 2020

    Hi Heather, I do think that the potatoes in the stock would be ok, but those not covered would discolour. My advice if you would like to prepare this in advance would be to keep the sliced potatoes in a bowl of water with a tsp of lemon juice. When you are ready to use them justs rinse and away you go. Hope this helps.

    Reply

Lisa JMonday 3rd February 2020

Made this dish but the potatoes did not absorb the stock. Any ideas why?

Reply

    LisaTuesday 19th May 2020

    Hi Lisa. Thanks for your question. There should be some stock left, but sometimes the water content of the potatoes and bacon used can mean there is a little more than usual. We like to save it. It is packed with flavour and makes a great base for a soup or gravy. Hope this helps.

    Reply

John ScarisbrickSaturday 11th January 2020

s blast from our past but a far healthier and tastier version I replaced the onion with sliced leeks (somebody didn’t like them) and added some greenery with sliced courgettes

Reply

    Sharon FitzpatrickWednesday 13th May 2020

    Hi John, your version sounds good! Glad you liked the recipe and thanks for telling us about it!

    Reply

NormaTuesday 7th January 2020

Hello, I tried this with leeks instead of onions and it was lovely.

Reply

    Holly LevellTuesday 12th May 2020

    Hi Norma, thanks so much for your message and glad you enjoyed it!

    Reply

julia mcmillanSunday 5th January 2020

Made this the other day and the kids loved it,now on our family favs,if you have not tried it yet defo recommend it,it was Lush ;0)

Reply

    Holly LevellTuesday 12th May 2020

    Hi Julia, so glad you and your family enjoyed the Bacon, Onion and Potato Bake!

    Reply

Johnny CullenWednesday 4th December 2019

I liked the look of this when I saw it yesterday that I made it for tonight’s dinner. It smelt fantastic when it was cooking.
I added some dried porcini. After an hour and a half I added a few slices of red leicester and cooked for another 15 mins. Then mixed 3 eggs with reduced fat grated cheddar and poured on top and cooked for another 15 mins. That forms a topping like moussaka.
We do SW so it’s 2 HE A (I don’t drink milk) and the eggs are free, just need plenty of speed veg to go with it.
I’ll heat it up tonight with some foil on.

It also prompted me with another idea, a breakfast bake.
As the recipe but replace the onions with baby plum tomatoes and sliced mushrooms, and add some low fat sausages (Joes), bake for 2 hrs then crack a few eggs on and let them poach with the residual heat. That’s one for another day.

Reply

    Sharon FitzpatrickMonday 18th May 2020

    Hi Johnny, thanks so much for sharing your ideas with us, they sound delicious!

    Reply

SophieMonday 16th September 2019

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

Reply

    Emma TThursday 19th September 2019

    Hi Sophie,

    Sounds delish!

    Reply

CathyThursday 15th August 2019

Cooked it for nearly 2 hours and the spuds still weren’t cooked through. Tasted nice but potatoes were a bit hard.

Reply

    Emma TMonday 23rd September 2019

    Hi Cathy,

    You could try slicing the potatoes more thinly as this will help them to cook quicker ????

    Reply

AmandaThursday 15th August 2019

Do you cook this for an hour or two? In the description it says two, the recipe says one? Thanks

Reply

    Holly LevellFriday 15th May 2020

    Hi Amanda, Cook the Bacon, Onion and Potato Bake 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.

    Reply

TanyaThursday 18th July 2019

Made this the other day and then just fried up the leftovers to have for breakfast! Was really yummy!

Reply

    Sharon FitzpatrickFriday 8th May 2020

    Hi Tanya, thanks for your lovely comment and for sharing your suggestion, it sounds like a tasty breakfast! Thanks for taking the time to share this with us.

    Reply

Donna BeckettMonday 8th July 2019

How do you know if the recipe is everyday light, weekly indulgence or special occasion as I can not find this information ? Thankyou

Reply

    Sharon FitzpatrickTuesday 19th May 2020

    Hi Donna, this recipe falls into the weekly indulgence category. If you scroll down from the top, you will come to a section of text called ‘How many calories are in this Bacon, Onion and Potato Bake?’ That’s where you will find this information. Thanks for your question.

    Reply

Sarah JarvisFriday 28th June 2019

Hi, this is nice recipe. I will try it tomorrow as a weekend special recipe for my family. After tasted I will get back to you.

Reply

    Emma TMonday 1st July 2019

    Hi Sarah Jane,

    Hope you enjoyed it!

    Reply

DeeThursday 6th June 2019

Could I make this bacon, onion and potato bake with fat free fromage frais or quark instead of chicken stock?

Reply

    Emma TThursday 20th June 2019

    Hi Dee,

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

    Reply

PatMonday 27th May 2019

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

Reply

Fiona ManoonThursday 23rd May 2019

I Have found this recipe quite amazing.
Thank you so much for sharing .
I am going to try this out very soon.
My family will love it. Thanks for posting !!

Reply

KerryTuesday 9th April 2019

Hi done this today it was beautiful perfect with a nice salad x can I put leftovers in the fridge?

Reply

    CateWednesday 10th April 2019

    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! 🙂

    Reply

AndrewThursday 28th March 2019

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

Reply

    Emma TSunday 7th April 2019

    So glad you enjoyed it!

    Reply

MichelleSaturday 23rd March 2019

Would this work with quorn bacon as im veggie

Reply

    CateMonday 8th April 2019

    We haven’t tried it with Quorn bacon, but you could certainly give it a try! Let us know how it goes 🙂

    Reply

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