Loaded Bacon Cheeseburger & Potato Bake

This dish combines everything you love about a juicy cheeseburger — beef, bacon, cheese, pickles — and pairs it with crispy, cheesy potatoes in one comforting, crowd-pleasing casserole. Perfect for busy weeknights, game days, or potlucks!

Ingredients

• 1 lb ground beef (80/20 recommended for best flavor)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 4 cups frozen diced potatoes (or fresh, parboiled potatoes)

• 1 cup shredded cheddar cheese (plus extra for topping if desired)

• 1 cup cooked, crumbled bacon

• 1 cup chopped dill pickles (or bread-and-butter pickles for a sweeter touch)

• ½ cup ketchup

• ¼ cup yellow mustard

• Salt & pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook beef mixture: In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and no longer pink. Drain excess grease.

3. Mix ingredients: In a large mixing bowl, combine the beef mixture, potatoes, cheddar cheese, bacon, pickles, ketchup, mustard, salt, and pepper. Stir until evenly coated.

4. Assemble: Transfer mixture into the prepared baking dish and spread evenly.

5. Bake: Place in the oven and bake for 25-30 minutes, until cheese is melted, potatoes are heated through, and edges are golden brown.

6. Serve: Garnish with extra pickles, fresh parsley, or a drizzle of ketchup and mustard if desired. Serve hot.

Serving Suggestions

• Serve with a fresh green salad or coleslaw for balance.

• Pair with garlic bread or buttery dinner rolls for a heartier meal.

• Add a dollop of sour cream or burger sauce on top for extra creaminess.

• Great as a game-day dish — serve in small bowls for easy grab-and-go portions.

Recipe Variations

• Spicy Kick: Add diced jalapeños, pepper jack cheese, or a drizzle of hot sauce.

• BBQ Twist: Replace ketchup with barbecue sauce for a smoky flavor.

• Loaded Veggie: Stir in sautéed mushrooms, peppers, or zucchini for extra nutrition.

• Breakfast Style: Swap ground beef for cooked breakfast sausage and top with fried eggs.

• Low-Carb Option: Replace potatoes with roasted cauliflower or turnips.

• Cheese Lovers: Use a mix of cheddar, mozzarella, and Monterey Jack.

20 Expert Tips for the Best Bacon Cheeseburger Bake

1. Use lean beef if you want less grease, but don’t go too lean or it’ll lose flavor.

2. Drain beef well before mixing — this keeps the casserole from getting soggy.

3. For crispier potatoes, bake them halfway before adding to the mixture.

4. Use sharp cheddar for the most cheesy, bold flavor.

5. Cook bacon until crispy for the best texture — soggy bacon can ruin the dish.

6. Chop pickles into small pieces so they distribute evenly.

7. Add a layer of cheese on top before baking for a gooey, golden topping.

8. If using fresh potatoes, dice them small and parboil for 5-6 minutes.

9. For a richer flavor, add 2 tbsp of mayonnaise or burger sauce to the mix.

10. Make it ahead — assemble and refrigerate, then bake when ready to serve.

11. Let it rest for 5 minutes after baking for easier scooping.

12. Double the recipe for a potluck — it reheats beautifully.

13. Store leftovers in an airtight container for up to 3 days.

14. Reheat in the oven to keep potatoes crispy (avoid microwaving if possible).

15. Use a cast iron skillet as the baking dish for a rustic look and crisp edges.

16. Add caramelized onions instead of raw for a sweeter flavor.

17. Top with shredded lettuce and diced tomatoes after baking for a true burger vibe.

18. Try flavored bacon (maple, peppered) for a unique twist.

19. For extra creaminess, stir in a little cream cheese or sour cream before baking.

20. Don’t skip seasoning — taste the mixture before baking and adjust as needed.

20 Most Asked Questions (FAQs)

1. Can I use fresh potatoes instead of frozen?
Yes! Just dice them small and parboil for 5-6 minutes until slightly tender.

2. Can I make this ahead of time?
Absolutely — assemble it up to a day ahead, cover, refrigerate, then bake when ready.

3. Can I freeze this recipe?
Yes, freeze before or after baking. Thaw overnight in the fridge before reheating.

4. What cheese works best?
Sharp cheddar is classic, but Monterey Jack, Colby Jack, or a blend work well too.

5. Can I use turkey or chicken instead of beef?
Yes, ground turkey or chicken works — just season well for extra flavor.

6. What can I use instead of pickles?
Try chopped green olives, pickled jalapeños, or leave them out entirely.

7. Can I make this vegetarian?
Yes! Swap beef for plant-based crumbles or lentils and skip the bacon or use veggie bacon.

8. How do I make it spicier?
Add hot sauce, chili powder, red pepper flakes, or pepper jack cheese.

9. Can I use hash browns instead of diced potatoes?
Yes, shredded hash browns work — just adjust bake time to ensure they cook through.

10. How do I prevent it from getting watery?
Drain beef well, use less ketchup/mustard if needed, and don’t skip pre-cooking potatoes.

11. Can I add more vegetables?
Yes! Bell peppers, mushrooms, corn, or spinach make great additions.

12. Can I make this in a slow cooker?
Yes, cook beef mixture first, then combine everything and cook on LOW for 4-5 hours.

13. What size pan should I use?
A 9×13-inch baking dish is perfect for even cooking.

14. Can I make this dairy-free?
Yes, use dairy-free cheese and skip or replace the sour cream topping.

15. Can I add eggs to make it a breakfast bake?
Yes! Whisk 4-5 eggs and pour over the mixture before baking.

16. Can I double the recipe?
Yes, use a larger casserole dish or two smaller ones and increase bake time slightly.

17. Can I make this keto-friendly?
Yes, swap potatoes for cauliflower and use sugar-free ketchup.

18. How do I keep leftovers from drying out?
Cover with foil when reheating to keep moisture in.

19. Can I use pre-cooked bacon bits?
Yes, just make sure they are real bacon for best flavor.

20. How long does it last in the fridge?
Up to 3-4 days in an airtight container.