Loaded Baked Potato & Baked Bean Casserole

Everything you love about a baked potato with an extra special layer of baked beans and gooey cheese.

I’m a baked-beans-mixed-with-my-potatoes kind of gal. It’s a thing, and, if it’s not, I’m making it a thing. 

Trending… Baked potatoes smothered in saucy beans.

That’s one delicious trend.

Some folks like to keep their food separated when they load up their plate. I, on the other hand, like to load my plate up and swirl it all together.

When I was growing up, my grandfather introduced me to the combination of mashed potatoes and corn. He would slap a huge spoonful of taters on the plate and use a spoon to create a divot. He would then place a generous amount of sweet corn in the center. And, as if that wasn’t’ good enough, he would drown the heaping pile in gravy.

I’ve been mixing food ever since.

I saw this loaded baked potato and baked bean casserole as the perfect opportunity to combine two of my favorite summer-time sides.

July officially kicks off the start of National Baked Bean Month. Since baked beans are my absolute favorite summer side dish, I was excited when Pacific offered me the opportunity to work with their new line of organic baked beans.

Pacific offers two varieties of baked beans: pork and vegetarian. My family is all about the pork, so I reached for a box of their organic baked beans with pork. Each box is full of rich, flavorful slow-cooked baked beans.

With Fourth of July right around the corner, baked beans are perfect for cookout season.

In order to add big flavor to the potatoes, I cooked them in a little bacon fat and added onions, sweet peppers, and a sprinkle of garlic powder. I added the cooked potato mixture to a casserole dish and folded in crispy bacon and freshly grated cheddar cheese. The potatoes get a generous topping of baked beans and an additional handful of cheddar cheese before the casserole heads to oven.

The end result is a perfectly baked casserole with layers of flavor. You’ll love the way the crisp potatoes mingle with the saucy baked beans and gooey cheese.

Serve this dish as a main or as a side at your next summer cookout.

Print Recipe

Loaded Baked Potato & Baked Bean Casserole

Ingredients:

4 slices bacon, cut into ½-inch strips

2 tablespoons reserved bacon grease

6 medium red potatoes, cut into ½-inch cubes (about 6 cups)

1 medium onion, diced (about 1 cup)

½ teaspoon kosher salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ cup diced red pepper

½ cup diced green pepper

1 ½ cups shredded cheddar cheese, divided

1 (13.6 ounce) box Pacific Organic Baked Beans with Pork

2 scallions, sliced

Directions:

Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish.

In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate to drain. Set aside.

Drain the bacon grease, reserving 2 tablespoons.

Add potatoes, salt, pepper, and garlic powder to the sauté pan with the bacon grease. Cook, stirring occasionally, for 10 minutes.

Add the onions, green pepper, and red pepper to the pan with the potatoes. Cook, stirring occasionally, for 10 minutes or until the potatoes are crispy and tender. Add salt and pepper to taste.

Transfer the potato mixture to your prepared casserole dish. Stir in reserved bacon and ½ cup shredded cheddar cheese.

Top with an even layer of baked beans and remaining shredded cheddar cheese.

Bake for 20-25 minutes or until the mixture is bubbly and the cheese is melted.

Top with scallions.

All images and text ©One Sweet Mess.

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Disclosure: I was compensated to create a recipe for Pacific Foods. All opinions are my own.