Loaded Baked Potato Lasagna

Sometimes I have to make a recipe based solely on the Really Factor. A pound of bacon…Really? One and a half sticks of butter…Really? A pound and a half of cheese…Really? A quart of milk in addition to heavy cream and sour cream….Really? Not to mention that there are 4 pounds of potatoes and a pound of pasta in the same dish….Really?

You get the idea. Really.

If you’ve got a rugby team coming over for dinner, this should be on your menu. I’ll be honest. I thought the mashed potatoes were the best part of this dish. And the cheese sauce, too (from here). It was just that the ingredient list kept flashing through my head as I ate. Just like some banner shouting ‘How can you eat that???’. It is definitely a recipe for the heartiest of eaters and /or rugby players.

These Rugby guys might like some Really Loaded Baked Potato Lasagna.

Loaded Baked Potato Lasagna

Lasagna ingredients:

1 lb lasagna
1 lb bacon
13 Tbs butter, divided
1 onion, thinly sliced
4 lbs baking potatoes, peeled and cut into 1 inch cubes
1 cup sour cream
1/2 cup heavy cream
2 Tbs chopped chives
1/2 tsp black pepper
12 oz shredded cheddar

Cheese sauce ingredients:

4 Tbs butter
1/4 cup flour
4 cups warm milk
1 tsp mustard
1 tsp salt
1/2 pound cubed sharp cheddar (I love Cabot’s Seriously Sharp)
1 cup shredded mild cheddar


1. Preheat oven to 350℉.

2. Grease a 13 x 9 inch baking dish.

3. Cook lasagna noodles according to directions. Set aside.

4. Cook bacon until crispy. Crumble and set aside.

5. In a medium saucepan, melt 8 Tbs butter. Add onion and 1 tsp salt. Cook until onions are soft and transparent without browning. Set aside.

6. Place potatoes in large pot. Cover with water and bring to boil over high heat. Reduce heat and simmer for 10 minutes or until tender. Drain.

7. Place cooked potatoes In a stand mixer bowl. Add sour cream and beat until smooth.

8. In a small saucepan, heat cream and 3 Tbs butter over low heat until butter is melted. Add to potatoes. Mix well. Add chives, salt and pepper. Set aside.

9. In a large saucepan, make cheese sauce. Melt butter. Stir in flour and cook over low heat about 3 minutes. Gradually whisk in warmed milk until smooth. Cook, stirring frequently, until thick and smooth, about 10 minutes. Add mustard, salt and a pinch of red pepper. Stir in cheeses. Stir until melted. Set aside.

10. In prepared baking pan, arrange a layer of noodles. Spread 1/3 of potatoes over noodles. Sprinkle with 1/3 of bacon, onions and shredded cheddar cheese. Pour 1/3 of cheese sauce evenly over the shredded cheese.

11. Repeat layers two more times ending with the cheese sauce.

12. Bake for 25 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.

Serves 10 or more.

Adapted from Ginny Krepps

So onto the music.


The Proclaimers-The Part That Really Matters


The Smiths-Is It Really So Strange?

Cheers! (Really)


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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6 Responses to Loaded Baked Potato Lasagna

  1. Muffy says:

    I can think of only one way to improve this recipe – purchase an AED machine before consuming. That way you can have someone revive you so you can have seconds! This looks awesome and I will try it and no doubt love it!

  2. liz2024 says:

    Whoa that is a really dish! (I usually get that response when I’m making a Paula Deen recipe!, really!)

    and I love how you put the eyeball as your blog picture!

    • The eyeball is homage to all of the kind people who make that Cookie Monster Cupcake post my top ever. And, of course, because I am such a sucker for those candy eyes. Someday, I might stick one in a pizza or casserole photo and see if anyone notices. :)

  3. Jacquelyn says:

    That looks REALLY, REALLY good! Can’t wait to try it! Thanks for the Cabot love :)

  4. Mama J says:

    I’m want to cry this looks so good. A good kind of cry…. not that bad kind. ;)

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