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Man-Lovin' Potatoes

Megan Johnson Crow

"I made these one night for a barbecue and all of the guys went nuts for it!"
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1 h 15 m servings 478 cals
Original recipe yields 12 servings


  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1080 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Slice potatoes with skins on into 1/4 inch thick slices. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two.
  3. Mix together the mayonnaise, sour cream, onion and garlic powders, seasoned salt, pepper, bacon, onion, and American cheese in a bowl. Stir in the potato slices. Pour mixture into prepared baking dish. Sprinkle top with grated Parmesan cheese.
  4. Bake until bubbly and beginning to brown, 35 to 40 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 130
  1. 172 Ratings

Most helpful positive review

This is my recipe, so I wanted to be sure to tell people to leave the peels on the potatoes-it adds a great texture. Also, the potatoes should be the medium-sized reds Thanks so much and I hope ...

Most helpful critical review

I wasn't impressed with the flavors. Won't make this again.

Most helpful
Most positive
Least positive

This is my recipe, so I wanted to be sure to tell people to leave the peels on the potatoes-it adds a great texture. Also, the potatoes should be the medium-sized reds Thanks so much and I hope ...

Oh my gosh, even a woman can love these potatoes! I had to adapt it a bit, though - we women have to watch our calories! The changes I made: increased the red onion to 1 cup (because my man a...

My husband took a bite of this and said, "Mmm... impressive!" They turned out very good. I did make a few changes: I used mircle whip instead of mayo because we rarely have mayo in the house (...

Pretty simple potato recipe. I had to improvise with what I had on hand so I subbed a bit. I used about a cup of chopped turkey ham that I had hanging out in the fridge, plain yogurt in place of...

These were really good. I didn't have real bacon so I used bacon bits! I used yellow onion instead of red. Will make again...SOON!!!!! Thanks for a great recipe, Old Crow!

We loved these! I didn't want to cook bacon so I just tossed some real bacon bits into the sauce. I also didn't add onions, because my boyfriend and I aren't fans. I didn't have any American ...

Most excellent. Everyone loved them and said they were better than twice baked potatoes. I used cheddar cheese and small multi variety potatoes (black, red, white and yellow) and cut them in h...

This was very good. Be careful not to overcook the potatoes in the beginning. I cooked a bit too far and they broke apart a bit. The flavor was still heavenly.

I took this recipe and did my own thing with it. I was making it for my whole family so I used 5 lbs of potatoes and 48 slices of American cheese, as well as about 2 cups of sour cream and inste...