Bacon and Potatoes PB

Potatoes may be considered the ultimate comfort food! Try this cheese and bacon version as a mouth-watering side to your next dinner.

Cheese and Bacon Potatoes

Yield: approx. 6 servings


½ pound bacon
3 extra large russet potatoes, peeled and chopped into ½”-¾” pieces, about 6 cups worth
1 teaspoon kosher salt
¾ teaspoon ground black pepper
1 ½ cups Cheddar or Mexican blend cheese, shredded
3 green onions, sliced thin

Preheat oven to 400 degrees F.



BACON: Spread the bacon strips out across a large baking sheet pan and place on the middle rack.
Set a timer for 15 minutes, then remove it from the oven when it is as crisp or crunchy as preferred.
Transfer the bacon to a paper towel-lined plate to drain.
When cool enough to handle, chop the bacon into small bite-sized pieces.
Save the baking pan with the grease remaining from the bacon to use for the potatoes.

POTATOES: While the bacon is cooking, peel and chop the potatoes.
There should be 2-3 tablespoons of bacon grease left on the tray. (If there is more than that, drain off a bit.)
Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease, then sprinkle with salt and pepper.
Spread the potatoes out in a single layer and bake for 20 minutes, then toss a second time and bake an additional 20 minutes.
Then toss a final time, making sure that none of the potatoes stick to the tray, and bake another 15 minutes, monitoring their progress so they don’t overcook.
Remove the potatoes from the oven and sprinkle generously with shredded cheese and chopped bacon.
Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted.
Top with sliced green onions just before serving.