Mission BBQ Cheesy Potatoes Recipe (Tested)
A rich, cheesy potato casserole loaded with bacon and green onions, inspired by the beloved Mission BBQ side dish and tested three times for a sauce that actually clings instead of pooling.
Servings: 8 servings
Calories: 340kcal
Ingredients
For the Potatoes:
- 3 lb Yukon gold potatoes, cut into ½-inch cubes
- 6 slice bacon
- Water and salt, for boiling
For the Cheese Sauce:
- 2 tablespoon butter
- 8 oz cream cheese, softened
- 1 cup half-and-half
- 2 cup shredded sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For Topping:
- 4 green onions, sliced, divided
- Reserved cooked bacon, divided
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8–10 minutes, until just short of fork-tender. Drain well and set aside.
- While the potatoes boil, cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and crumble once cool.
- Preheat the oven to 375°F.
- In the same skillet (wiped if needed), melt the butter over medium-low heat. Add the softened cream cheese and whisk continuously until fully smooth, about 2 minutes.
- Slowly whisk in the half-and-half, garlic powder, smoked paprika, onion powder, salt, and pepper until smooth.
- Remove the skillet from heat. Stir in half of the shredded cheddar, a handful at a time, whisking until fully melted before each addition.
- Fold in the drained potatoes, most of the crumbled bacon, and half of the green onions until evenly coated.
- Spread the mixture evenly in the skillet or transfer to a greased 9x13 baking dish. Top with the remaining cheddar.
- Bake for 20–25 minutes, until the cheese is melted and just golden at the edges and the potatoes are bubbling.
- Let rest for 5 minutes, then top with remaining bacon and green onions before serving.
Notes
- Slightly underboil the potatoes in step 1 — they finish cooking in the oven, and fully tender potatoes going in will turn mushy.
- Shred your own cheddar rather than using pre-shredded bags for a smoother sauce.
- Pull the skillet off heat before adding cheese to the sauce to prevent it from breaking.
- The sauce thickens as it rests — don't judge the final texture straight out of the oven.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, cool completely, wrap tightly, and freeze for up to 2 months; thaw overnight before reheating.
- Reheat covered at 325°F for 15–20 minutes, or in the microwave in short bursts, stirring between each.
- A splash of milk stirred in before reheating helps restore the sauce's original texture.
- Potatoes and bacon can be prepped up to a day ahead to cut down on day-of cooking time.
- For a spicier version, stir in a diced jalapeño with the potatoes before baking.