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If you're looking for a Slimming World, Weight Watchers and Calorie Counting friendly meal then this Bacon, Onion and Potato Bake is perfect!


4 portion

Total time

85 minutes


  • 1 kg potatoes (peeled and sliced thinly)
  • 16 bacon Medallions (you can use more bacon if you wish, depending on the pack size. Some have 8 medallions, some 10 per pack)
  • 2 onions (peeled and thinly sliced)
  • 1 veg stock Cube (or chicken stock cube made up with 200ml of boiling water)
  • sea salt
  • freshly ground black pepper
  • 40 g Reduced Fat Cheddar (grated - for 1/4 of you HEA per portion)
  • low Calorie Cooking Spray


  1. Pre heat the oven to 180°C
  2. Spread a layer of sliced onion on the bottom of an oven proof dish
  3. Arrange a layer of potato slices and bacon on top of the onions, alternating a couple of slices and potato with a piece of bacon. Next add another layer of onions. Repeat until you have used up all the bacon and potatoes. You should have a couple of layers at least
  4. Pour the made up stock over the top, then season with a little salt and pepper. Spray the top with a little butter Frylight, then cover with foil and seal
  5. Cook for an hour, then remove the foil and check that the potato is cooked. If not cover and return it to the oven for a bit longer. When it is cooked sprinkle the cheese over the top, then return to the oven for another 10 - 15 minutes or until the cheese has melted and is golden brown
  6. View the recipe instructions at Pinch Of Nom

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