Leftover Ham & Bacon Cheesy Potatoes Recipe

Hearty, creamy ham and bacon cheesy potatoes baked with rich sauce and melty cheddar. Easy comfort food that’s perfect for family dinners or gatherings.

Every time I have leftover ham sitting in the fridge, this is where it ends up. Not sandwiches, not soups. Straight into a pan of cheesy potatoes.

It’s one of those meals that feels a little too easy for how good it turns out. Like, I barely put in effort and suddenly everyone is hovering around the oven asking if it’s done yet.

The bacon part actually came later for me. I used to skip it, thought ham was enough. Then one day I tossed in some leftover bacon and yeah… that changed everything. The saltiness hits differently, in a good way.

Ingredients I Used for the Recipe

• 1 (2 lb) bag frozen diced potatoes, thawed – this is the base, soft and hearty once baked
• 1 (16 oz) container sour cream – makes everything creamy and slightly tangy
• 1 (10.5 oz) can cream of chicken soup – helps create that rich, thick sauce
• 4 tbsp butter, melted – adds a smooth, buttery flavor that ties it together
• Salt and pepper, to taste – I go light at first since the meat is already salty
• 1/2 tsp garlic powder – gives a quiet background flavor
• 1/2 tsp onion powder – adds a little depth without being overpowering
• 1 tsp minced onion – I like the tiny bits of texture it brings
• 2 1/2 cups shredded cheddar cheese – the main event, melty and sharp
• 1 cup diced ham – salty, meaty bites throughout
• 1/2 cup cooked bacon, crumbled – crispy and smoky, totally worth it
• 1/3 cup green onions – fresh pop at the end that cuts the richness

How to make Ham & Bacon Cheesy Potatoes?

Step 1 – Get the oven and pan ready

I start by heating the oven to 350°F. Then I grab a 9×13 baking dish and give it a quick spray. I used to skip that once and regretted it while scraping stuck cheese later.

Step 2 – Mix the creamy base

In a big bowl, I whisk together the sour cream, cream of chicken soup, melted butter, and all the seasonings. It looks a little thick at first but smooths out pretty fast.

This is where I usually taste it. Not fancy, just a quick check with a spoon. If it feels flat, I add a pinch more salt or pepper.

Step 3 – Add the good stuff

Now everything else goes in. Potatoes, ham, bacon, most of the cheese, and green onions. I mix it until every piece looks coated.

I’ve rushed this step before and ended up with dry spots in the bake. So now I take an extra minute to really fold it through.

Step 4 – Spread and bake

I dump the whole mixture into the dish and spread it out. It doesn’t need to look perfect.

Into the oven it goes, uncovered, for about 45 minutes. Around this time the edges start bubbling and that smell… yeah, that’s when people start walking into the kitchen.

Step 5 – Finish with more cheese

I pull it out, sprinkle the rest of the cheese on top, and put it back in for another 10 minutes.

This last step is what gives that gooey top layer. I’ve skipped it before when I was in a hurry and it just wasn’t the same.

Things I figured out after making this too many times

The first time I made this, I used fresh potatoes thinking it would be better. It wasn’t. They stayed a little too firm, and honestly it just made more work for me. Frozen diced potatoes are the move here.

Also, don’t go overboard with salt at the beginning. Between the ham, bacon, and cheese, it builds up fast. I learned that the hard way and ended up with a dish that needed a glass of water after every bite.

Another thing, I used to dump all the cheese in at once. Now I always hold some back for the top. That melted layer at the end is what makes people go back for seconds.

If you want it a little lighter, you can cut back on the butter or even use less cheese. I’ve tried that. It’s fine, still good, just not as rich. Depends what kind of mood you’re in.

And yeah, people ask if you can make it ahead. You can. I’ve mixed everything the night before and baked it the next day. It actually tasted even better, like everything had time to settle in together.

How it ends up on my table every time

This is one of those dishes where nobody waits politely. I’ll say “give it a minute, it’s hot” and someone is already scooping from the corner.

I’ve taken it to get-togethers, made it for random weeknights, even thrown it together when I had no real dinner plan. It always works.

And the weird thing is, it never feels repetitive. You can tweak it a little every time. Add sausage, switch cheeses, throw in peppers. It holds up.

But the version with ham and bacon… that’s the one I keep coming back to without even thinking about it.

Tips

Don’t skip thawing the potatoes

If they’re still frozen, the bake time gets off and the texture turns weird. I just leave them out for a bit or run cool water over them.

Use a big enough bowl

I always underestimate this and end up switching bowls halfway through. Save yourself the mess and start big.

Let it sit before serving

Just 5 to 10 minutes. It thickens up and scoops better. Also saves your mouth from getting burned, which I’ve definitely done.

Play around with add-ins

I’ve tossed in leftover veggies, different meats, even swapped the cheese. It’s forgiving, which is probably why I keep making it.

Double it if people are coming over

Every single time I don’t make enough, it disappears fast. This is not a leftovers kind of dish in my house.

Print Recipe

Leftover Ham & Bacon Cheesy Potatoes Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Side Dishes

Difficulty: easy Prep Time 15 mins Cook Time 55 mins Rest Time 5 mins Total Time 1 hr 15 mins

Cooking Temp: 175  C Servings: 8 Estimated Cost: $ 12 Calories: 475

Best Season: Fall, Winter, Spring, Summer

Description

Hearty, creamy, and loaded with flavor, these cheesy potatoes feature tender diced potatoes, savory ham, crispy bacon, and melted cheddar cheese. A comforting side dish perfect for any gathering.

ingredients

Servings

• 1 2 lb bag frozen diced potatoes (thawed)
• 1 16 oz container sour cream
• 1 10.5 oz can cream of chicken soup
• 4 Tbs butter (melted)
• salt and pepper (to taste)
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp onion powder
• 1 tsp minced onion
• 2 ¹⁄₂ cups shredded cheddar cheese (divided)
• 1 cup diced ham
• ¹⁄₂ cup crumbled cooked bacon
• ¹⁄₃ cup green onions (chopped)

Instructions

1. Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with non-stick cooking spray.
2. In a large bowl, whisk together cream of chicken soup, sour cream, melted butter, salt, pepper, onion powder, garlic powder, and minced onion until smooth.
3. Add thawed potatoes, 2 cups cheddar cheese, diced ham, crumbled bacon, and green onions. Toss gently until everything is evenly coated.
4. Spread mixture into prepared baking dish. Bake uncovered for 45 minutes.
5. Remove from oven, sprinkle remaining 1/2 cup cheese on top, and bake 10 more minutes until cheese is melted and bubbly.
6. Let rest 5 minutes before serving. Garnish with extra green onions if desired.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 475kcal

% Daily Value *

Total Fat 34gg53%

Saturated Fat 20gg100%

Trans Fat 0.5gg

Cholesterol 95mgmg32%

Sodium 850mgmg36%

Potassium 650mgmg19%

Total Carbohydrate 28gg10%

Dietary Fiber 3gg12%

Sugars 4gg

Protein 20gg40%

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Calcium 25 mg

Iron 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Assemble up to 24 hours in advance; refrigerate and add 10 minutes to bake time.
• Crockpot option: Cook on LOW 4 hours, add cheese last 15 minutes.
• Variation: Swap ham for sausage or add jalapeños for a spicy kick.
• Storage: Keep leftovers covered in fridge up to 4 days; reheat at 350°F.

Keywords: cheesy potatoes, ham and bacon potatoes, funeral potatoes, cheesy side dish, baked potato casserole