Super Spud Potato Bake, a take on the original Pizza Express beauty, this buttery, cheesy delight is easy to make and oh so delicious!
When I moved to New Lebanon, there was a pizza place in Brookville that I fell in love with, not because of the pizza, but rather this “Super Spud” dish that I simply could not get enough of. Honestly! I used to order two of them, one to eat that night and another to warm in the oven for lunch the next day. It was so addicting that when I called one day and their phone had been disconnected, I was crushed. So what’s a girl to do? Get in the kitchen, baby, so my hubby got to choppin’ and shreddin’ and we came up with the Super Spud Potato Bake and here we are, all sharin’ and stuff!
We’ve made this two different ways: one way is to bake the potatoes in the oven first and the other is to boil the potatoes first. My hubby likes them boiled first because it’s easier to cut them into chunks without mashing them and since he does the cutting, I take his word for it. When you bake them, they become too soft for the next phase and the goal it to have cubes or chunks. When you boil, you have more control over them and can retain the structure easier. I sound all Alton Brown over here, don’t I?
This is really easy to make and is great for a side dish or entree and we usually have it by itself because of all of the deliciousness, we honestly don’t have any more room in our bellies after we dig in. We’re animals over here!
- 2 lb bacon (feel free to reduce, but we're bacon addicts over here so the more the merrier!)
- 2 sticks butter cut up into chunks
- 1 large onion
- 12 oz shredded cheddar cheese
- 8 medium potatoes
- Bake potatoes for 45 minutes or boil until fork tender, but not too soft
- Fry bacon and remove from grease
- Cut up onion and cook in bacon grease until translucent
- Drain onions
- Cut cooked potatoes into cubes or chunks
- Layer potatoes, onions, butter, bacon and cheese to your liking
- Top with cheese
- Bake at 350 degrees until cheddar is melted and bubbly