Barbecue Bacon Potato Casserole

Barbecue Bacon Potato Casserole is a smokey twist on the classic twice baked potato. The creamy mashed potatoes are hit with a some barbecue sauce  to give the potatoes a whole new dimension. Bacon and cheese are broiled on the top until it reaches melty perfection.

Barbecue Bacon Potato Casserole brings together a little of everything good. Potatoes (yum), melted cheese (don’t get me started), bacon (I went through a phase in 7th grade where I would eat bacon for breakfast everyday..) and barbecue sauce. Glorious barbecue sauce. This really makes the entire dish, I swear. The barbecue sauce isn’t overpowering at all, just a subtle hint. Just enough to kick this dish up about 10 notches on the ‘give it all to me now’ scale.

I love making this dish in my Instant Pot for a few reasons. The main two reasons are that it is MUCH faster and there is no worries about boiling over or having to tend to the pot. Of course, this dish can be made traditionally on the stove top if you’d rather.

First wash, peel and cut the potatoes roughly into 1 inch pieces. Add the potatoes and some chicken broth to the Instant Pot. Cook the potatoes on Manual HIGH for 5 minutes then quick release the pressure. Drain off the chicken broth, then add sour cream, butter, salt & pepper, minced onion and cheese to the potatoes. Using a whisk, mash and roughly mix together the ingredients. Be careful not to over mix here!

Next, transfer the potatoes to an oven safe dish and then top the potatoes with crumbled bacon and more cheese. Broil until melty perfection. Everyone always seems to be (literally, sometimes!) licking their plates clean when this potato casserole is our side!

Barbecue Bacon Potato Casserole

(Printable recipe below)

Barbecue Bacon Potato Casserole is a smokey twist on the classic twice baked potato. The creamy mashed potatoes are hit with a some barbecue sauce  to give the potatoes a whole new dimension. Bacon and cheese are broiled on the top until it reaches melty perfection.

Ingredients

• 4 medium potatoes
• 1 cup chicken broth
• 4 tbsp butter
• 2 tbsp sour cream
• 2 tbsp barbecue sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp minced onion dried
• 1 cup shredded cheese divided
• 1/2 lb bacon cooked, crumbled

Instructions

1. Wash and peel potatoes. Roughly cut the potatoes into 1 inch pieces.
2. Add the chicken broth and potatoes to the Instant Pot. Cook on Manual HIGH for 5 minutes then quick release the pressure. Alternatively, you can boil the potatoes on the stove top until fork tender.
3. Drain the liquid off of the potatoes. Add in the butter, sour cream, barbecue sauce, salt, pepper and minced onion. Using a whisk, mash and stir the ingredients together. Be careful not to over mix!
4. Fold in 1/2 cup of shredded cheese.
5. Transfer to an oven safe and top with bacon crumbles and the remaining 1/2 cup of cheese. Broil for 5-10 minutes or until the cheese is bubbly and melted.

Barbecue Bacon Potato Casserole makes a great side to these Main Dishes!

Best Ever BBQ Chicken Sandwich

Pulled Teriyaki Chicken Sliders

Instant Pot French Dip Sandwiches

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Barbecue Bacon Potato Casserole

Barbecue Bacon Potato Casserole is a smokey twist on the classic twice baked potato. The creamy mashed potatoes are hit with a some barbecue sauce to give the potatoes a whole new dimension. Bacon and cheese are broiled on the top until it reaches melty perfection.

4 from 2 votes

Print Pin Rate

Course: Side Dish

Keyword: bacon, bacon potato, bacon potato casserole, barbecue, barbecue bacon, barbecue bacon potato, Barbecue bacon potato casserole, casserole, potato, potato casserole

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 -6 servings

Author: Karli Bitner

Ingredients

• 4 medium potatoes
• 1 cup chicken broth
• 4 tbsp butter
• 2 tbsp sour cream
• 2 tbsp barbecue sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp minced onion dried
• 1 cup shredded cheese divided
• 1/2 lb bacon cooked crumbled

Instructions

• Wash and peel potatoes. Roughly cut the potatoes into 1 inch pieces.
• Add the chicken broth and potatoes to the Instant Pot. Cook on Manual HIGH for 5 minutes then quick release the pressure. Alternatively, you can boil the potatoes on the stove top until fork tender.
• Drain the liquid off of the potatoes. Add in the butter, sour cream, barbecue sauce, salt, pepper and minced onion. Using a whisk, mash and stir the ingredients together. Be careful not to over mix!
• Fold in 1/2 cup of shredded cheese.
• Transfer to an oven safe and top with bacon crumbles and the remaining 1/2 cup of cheese. Broil for 5-10 minutes or until the cheese is bubbly and melted.

Tried this recipe?Mention @cookingwithkarli or tag #cookingwithkarli!