15/06/2026
Protein-Packed Cheesy Lemon Pepper Lupin & Potato Bake - recipe by Feed Me Healthy with Anna Van Dyken
Forget everything you think you know about potato bake.
This hearty, flavour-packed version takes a family favourite to a whole new level. Layers of tender potato, smoky bacon, spring onions and melted cheese are baked in a creamy savoury custard, then finished with a crunchy Lemon Pepper Lupin topping that steals the show.
The lupin crumb adds a delicious golden crunch while boosting the protein content, making this comfort-food classic a little more nutritious without sacrificing any of the flavour.
It's the kind of dish that disappears quickly at the dinner table, works beautifully as leftovers, and is just as good tucked into lunchboxes the next day.
My advice? Make a double batch. Everyone will be coming back for seconds.
**Serves 4–6**
Ingredients
Potato Bake
* 700g potatoes, peeled and thinly sliced (using a knife or mandolin)
* 100g shortcut bacon, diced
* ½ small red onion, finely diced
* 2 spring onions, finely sliced
* 100g light tasty cheese, grated
* 30g parmesan cheese, grated
* 250ml light evaporated milk
* 2 eggs
* ½ cup Lupin Lemon Pepper Crumb Mix
* Freshly cracked black pepper, to taste
Crunchy Lupin Topping
* 2 tbsp Lupin Lemon Pepper Crumb Mix
* 1 tbsp parmesan cheese, grated
* 30g light tasty cheese, grated
* Pinch of salt and pepper
Method
1. Preheat oven to 180°C fan-forced.
2. Lightly spray a 20cm square baking dish with olive oil or line with baking paper.
3. In a non-stick frying pan, cook the bacon and red onion until the bacon is lightly golden and the onion has softened. Set aside.
4. In a large jug, whisk together the evaporated milk, eggs, Lupin Lemon Pepper Crumb Mix, parmesan cheese, cracked black pepper and a pinch of salt.
5. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
6. Scatter over half of the bacon mixture, half of the spring onions and half of the grated tasty cheese. Pour over half of the milk mixture.
7. Repeat with the remaining potatoes, bacon mixture, spring onions and cheese. Pour the remaining milk mixture evenly over the top, gently pressing the potatoes down so they are mostly submerged.
8. Cover tightly with foil and bake for 50 minutes.
9. Remove the foil.
10. Combine the topping ingredients and sprinkle evenly over the bake. Lightly spray with olive oil.
11. Return to the oven and bake for a further 20–25 minutes, or until the potatoes are tender and the topping is golden and crunchy.
12. Allow to rest for 10–15 minutes before serving.
Serving Suggestions
* Serve hot alongside grilled chicken, steak or fish.
* Enjoy cold in lunchboxes the next day.
* Cut into squares and reheat for breakfast, topped with a perfectly poached egg.
PRINTABLE VERSION: https://thelupinco.com.au/protein-packed-cheesy-lemon-pepper-lupin-potato-bake/
