Bacon Cheddar Garlic Bread is garlic bread taken to the next level, it’s fully loaded with all of the best toppings including fresh garlic, cheese and bacon.  It’s easy to make and is the perfect side or appetizer!Cheesy Bacon Garlic Bread on a wooden cutting board


I don’t know about you, but I LOVE garlic bread.  A crispy crust loaded with a warm buttery garlic and baked until soft and melty.

The perfect side for a plate of spaghetti and to sop up any sauce left in the bottom of the bowl but honestly, it makes an amazing sandwich too!  (If you’ve never made a sandwich on garlic bread… add it to your must try list, you won’t be sorry)!

This cheesy bacon garlic bread takes it to the next level, it’s fully loaded with all of the best toppings.  It’s easy to make and is the perfect side or appetizer!

Cheesy Bacon Garlic Bread on tin foil

A baguette or small loaf of bread is sliced part way through and the slices are filled with a buttery mixture of bacon, garlic and cheese!  The whole thing is wrapped in foil and baked until warm and melty.

The result is the most amazing garlic bread you ever did eat!  This Loaded Cheddar Bacon loaf takes just a couple of minutes to prepare and is perfect to put out as an appetizer or to serve alongside a big plate of spaghetti!

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Cheesy Bacon Garlic Bread on a wooden cutting board
5 from 8 votes↑ Click stars to rate now!
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Bacon Cheddar Garlic Bread

Bacon Cheddar Garlic Bread is garlic bread taken to the next level, it’s fully loaded with all of the best toppings including fresh garlic, cheese and bacon. It’s easy to make and is the perfect side or appetizer!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8



  • 1 french baguette
  • 1 cup sharp cheddar cheese shredded
  • ½ cup butter softened
  • ½ cup cooked bacon chopped
  • ¼ cup green onions chopped
  • 2 teaspoon dijon mustard
  • ½ teaspoon garlic minced
  • 1 teaspoon lemon juice


  • Preheat oven to 350°F.
  • Slice the bread into 1" slices, but DO NOT cut all the way through the bottom.
  • In a small bowl combine reamining ingredients. "Stuff" the cheese mixture between the slices of bread.
  • Wrap loaf in foil and bake 10-15 minutes until cheese is melted.
5 from 8 votes

Nutrition Information

Calories: 252 | Carbohydrates: 16g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 406mg | Potassium: 56mg | Vitamin A: 525IU | Vitamin C: 0.8mg | Calcium: 132mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

Recipe lightly adapted from BHG

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. If you’d like the bread to be more crusty, I’d suggest cutting the loaf in half lengthwise and spreading the butter on top like you would garlic bread. Try baking it at 400°F about 8-10 minutes or until toasted.

  1. Good morning, Holly,

    I will not mention garlic as I am allergic to it putrid smells and vile tastes.

    The subject today is bacon. I can only recall one dish mentioned here of the dozens I have seen that did not have bacon.

    The first sentence of your introduction errs slightly by saying:
    “Holly is a wine and cheese lover, ….” with no mention whatsoever of your most used ingredient, BACON.

    I think they deserve a mention if only out of gratitude.

    Have you ever tried voorscht and eggs with chicken schmaltz?
    Or Matzo brie with maple syrup?

    Or that easy to make, near instant breakfast, Cornflakes?

    Happy first of Spring, Holly


    1. LOL… yes bacon is definitely on my list food groups :P Happy Spring to you too Mickey, so glad it’s finally here!

  2. My husband and I first made this about 8 years ago when we found the recipe in a BBQ magazine, but we’d always do it on the grill, via the recipe. Where we live now, they don’t allow grills so I’ve been doing it in the oven. I never find 15 minutes to be long enough tho! I tried upping the heat to 450 but the bread got so hard so I’m back to 350 but doing 15 mins. one side and turning it and doing another 15….hope it works out! For me tho, I really do miss doing it on the grill:(

  3. I make this but cut both ways crisscross and stuff between each cut
    when it bakes it fans out like a blooming onion and you just pull some out

  4. These look amazing. I make “stuffed bread” much the same way except for slicing in 1″ sections, I slice open the bread like normal from end to end careful not to completely separate the halves. Then scoop out the “guts of the bread and mix with cooked sausage, ground beef, peppers and onions, cheese…really anything that appeals to your taste then stuff back into the bread loaf, wrap tightly in foil and back for about 30 mins in a 350 degree oven.

  5. Thank you so much for sharing this! It looks absolutely delicious! Have you tried making this in homemade bread dough and actually stuffing the dough with this mixture? I bet it would taste delicious! I just baked my bread already, or else I’d be trying it that way today. I made some mini loaves, though, so I’m going to try a mini version of this for my husband to eat with his chili tonight.

    1. Stuffing it into raw bread sounds delicious too! I haven’t tried it yet… but I think it might now!!