National Baked Bean Month: Loaded Baked Potato & Baked Bean Casserole

July 1st, 2014

#main entrees #meals & sides #recipes

National Baked Bean Month: Loaded Baked Potato & Baked Bean Casserole Jennie Phaneuf - The Messy Baker

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. I wanted to do more than just create a side dish; I wanted to create a recipe that could be served as a meal. This recipe for Loaded Baked Potato & Baked Bean Casserole is hearty, filling, and rich.

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 dish at your next summer cookout.

 

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

 

Instructions:

  1. Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish.
  2. 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.  
  3. Drain the bacon grease, reserving 2 tablespoons.
  4. Add potatoes, salt, pepper, and garlic powder to the sauté pan with the bacon grease. Cook, stirring occasionally, for 10 minutes.
  5. 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.
  6. Transfer the potato mixture to your prepared casserole dish. Stir in reserved bacon and ½ cup shredded cheddar cheese.
  7. Top with an even layer of baked beans and remaining shredded cheddar cheese.
  8. Bake for 20-25 minutes or until the mixture is bubbly and the cheese is melted.
  9. Top with scallions. 
National Baked Bean Month: Loaded Baked Potato & Baked Bean Casserole National Baked Bean Month: Loaded Baked Potato & Baked Bean Casserole National Baked Bean Month: Loaded Baked Potato & Baked Bean Casserole

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