Bacon, Onion and Potato Bake

  • 10MINS
  • 1HR 15MINS
  • 415KCAL
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!

Buttery Carrot and Swede Mash pinchofnom.com
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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

KristySunday 6th January 2019

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! ????

Reply

cherrieMonday 10th December 2018

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?

Reply

lynda brockbankWednesday 5th December 2018

my mother in law introduced me to this over 40 years ago in lancashire we call it bacon hot pot

Reply

Cathy WilkinsonThursday 18th October 2018

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.

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SarahThursday 2nd August 2018

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

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Patricia FaulknerThursday 26th July 2018

I cooked this for myself and daughter. And we both loved it .

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ShelleyWednesday 11th July 2018

Really yummy and simple to make, served with a salad. My partner loved it and it was a simple one what with me being a busy new mum. Thanks

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LizzySunday 17th June 2018

Looks very yummy. Cannot wait to try it.

Reply

KatieWednesday 16th May 2018

Can you make this in smaller batches? I.e for one person? Would it not take as long to cook???
Thanks

Reply

SueTuesday 15th May 2018

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

Reply

DawnThursday 3rd May 2018

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!

Reply

DebbieWednesday 2nd May 2018

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.

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JaniceTuesday 1st May 2018

This looks a lovely easy recipe to follow, bit of healthy comfort eating here, yummy

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ZoeFriday 6th April 2018

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?

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TracyMonday 2nd April 2018

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

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EileenSaturday 31st March 2018

What stock is used? And how many mls ?
Thank you

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Lynne CoxFriday 30th March 2018

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?

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Margaret GillThursday 29th March 2018

Thanks ????????

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Margaret GillThursday 29th March 2018

Could you put chopped tomatoes into this recipe thank you

Reply

DawnWednesday 28th March 2018

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!

Reply

GemmaMonday 26th March 2018

Hi. Would I be able to freeze this ? If so how would I reheat? Thanks

Reply

JanMonday 26th March 2018

What sized tin do you use for that amt of ingredients please?

Reply

Natalie jonesSunday 25th March 2018

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

Reply

JordanMonday 19th March 2018

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.

Reply

Charlotte ChaplinSunday 18th March 2018

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

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MargaretWednesday 7th March 2018

When adding the cheese do I need to cover with foil again or leave without plz??

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PetraSaturday 3rd February 2018

Think I have not cut potatoes thin enough as still hard after hour and 15 mins. Thought had cit as per recipie ????

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VanessaSunday 31st December 2017

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.

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SarahSaturday 11th November 2017

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

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SandraTuesday 31st October 2017

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

Reply

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