Fridge Friend recipes
Bacon and Mushroom Potato Bake recipe
Layered potatoes, bacon and mushrooms baked until tender, savoury and golden. Finished with Parmesan, it’s a cosy side or satisfying main dish.
60 min · Medium · British Jump to method
Ingredients
- 900g Potatoes
- 180g Bacon
- 200g Mushrooms
- 3 Spring onions
- 50g Grated Parmesan
| Nutrition | Per serving |
|---|---|
| Calories | 446 kcal |
| Protein | 18 g |
| Carbohydrates | 50 g |
| Fat | 16 g |
| Saturated fat | 6 g |
| Fibre | 5.7 g |
| Sugar | 3.1 g |
| Sodium | 620 mg |
Why this works
A filling, energy-dense bake with a good protein contribution, but it is relatively high in saturated fat and sodium due to the bacon and Parmesan.
Potassium from potatoes. Potatoes provide potassium, which supports normal muscle and nerve function.
B-vitamins and selenium. Bacon and mushrooms contribute B-vitamins, and mushrooms also add selenium for antioxidant support.
Sodium and saturated fat. The bacon and Parmesan push this dish higher in salt and saturated fat, so portion size matters.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Thinly slice the potatoes and mushrooms, and chop the spring onions.
- Cook the bacon in a pan until lightly crisp. Add the mushrooms and cook until softened.
- Layer half the potatoes in a baking dish, then spoon over half the bacon and mushroom mixture and some spring onions. Repeat with the remaining ingredients.
- Cover and bake for 35 minutes, then uncover and scatter over the grated Parmesan.
- Bake for another 15 minutes until the potatoes are tender and the top is golden.
Prefer the classic version? Savoury Potato, Onion and Herb Bake
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