Bacon Topped Cheesy Potatoes

2
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"I found the basic recipe for this in the TOH 1994 Annual Recipes. It was sent in to them by Ruth Tacoma of Falmouth, Michigan. The original called for 2 medium potatoes, peeled and grated. But to save time, I decided to use frozen shredded hashbrowns that had been thawed. If needed squeeze the water out of the potatoes with your hands. Prep time doesn't include cooking the bacon. Submitted 8/29/2013." Keep Smiling :)"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (436.3 g)
  • Calories 856.1
  • Total Fat - 58.1 g
  • Saturated Fat - 22.6 g
  • Cholesterol - 294.9 mg
  • Sodium - 2582 mg
  • Total Carbohydrate - 34.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 3.8 g
  • Protein - 49.1 g
  • Calcium - 478.8 mg
  • Iron - 4.1 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350 degrees.

Step 2

In a bowl,beat eggs and stir in potatoes, onion, breadcrumbs, salt, pepper, margarine and all but 1/4 cup of cheese.

Step 3

Pour into a greased 1 quart baking dish.

Step 4

Bake uncovered, at 350 degrees for 30 minutes.

Step 5

Top with remaining cheese and sprinkle with bacon, and bake for 5 to 7 minutes or until cheese is melted.

Tips & Variations


No special items needed.

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