Description
A creamy, cheesy potato bake packed with savory ham and crispy bacon. This easy sheet pan dinner is perfect for beginners and delivers comfort in every bite.
Ingredients
Scale
- 1 (2 lb) bag frozen diced potatoes, thawed
- 1 (16 oz) container sour cream
- 1 (10.5 oz) can cream of chicken soup
- 4 tablespoons butter, melted
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon minced onion
- 2 1/2 cups shredded cheddar cheese
- 1 cup diced ham
- 1/2 cup crumbled cooked bacon
- 1/3 cup green onions, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, minced onion, salt, and pepper until smooth.
- Add in diced potatoes, shredded cheddar cheese (reserving some for topping), ham, bacon, and green onions. Mix thoroughly until everything is well coated.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered for 45 minutes until bubbly and slightly golden.
- Remove from oven, top with remaining cheese, and bake for an additional 10 minutes until the cheese is melted and golden.
- Let cool for 5–10 minutes before serving.
Notes
- Use pre-diced or leftover ham and pre-cooked bacon to save time.
- To make vegetarian, omit meat and add mushrooms or extra veggies.
- Let the bake rest before serving to allow it to set for easier scooping.
- If using fresh potatoes, parboil them first to ensure they cook through.
- Store leftovers in the fridge for up to 3 days or freeze before baking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 246
- Sugar: 0g
- Sodium: 579mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 66mg