Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal.
Recipe by: barefeetinthekitchen.com
Servings: 6 servings
1/2 pound bacon
3 extra large russet potatoes peeled and chopped into 1/2″-3/4″ pieces, about 6 cups worth
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
3 green onions sliced thin
- COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it’s a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
- COOK THE POTATOES: READ MORE