CRISPY CHEESE AND BACON POTATOES RECIPES

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CRISPY CHEESE AND BACON POTATOES RECIPE - FOOD.COM



Crispy Cheese and Bacon Potatoes Recipe - Food.com image

Oh man. This is hard to stop eating. So good. I cooked my potatoes on top of the stove in butter and added the rest of the ingredients toward the end. It was a lot easier and shortened the cooking time tremendously. Recipe courtesy of Barefeet in the Kitchen.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb bacon
3 extra large russet potatoes, peeled and chopped into 1/2 inch to 3/4 inch pieces (about 6 cups worth)
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 1/2 cups cheddar cheese or 1 1/2 cups mexican blend shredded cheese
3 green onions, sliced thin

Steps:

  • Spread the bacon strips 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.
  • While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2 to 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. (I cooked mine in butter--personal preference).
  • Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes. Stir well and bake another 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  • Chop the bacon into small pieces. Remove the potatoes from the oven, stir again, and sprinkle generously with shredded cheese and chopped bacon.
  • Return the tray to the oven and bake an additional 2 to 3 minutes or until the cheese is melted. Top with sliced green onions just before serving.

Nutrition Facts : Calories 372.1, FatContent 26.5, SaturatedFatContent 11.7, CholesterolContent 55.4, SodiumContent 885.5, CarbohydrateContent 19.9, FiberContent 2.6, SugarContent 1.1, ProteinContent 13.7

CRISPY BACON AND CHEESE POTATOES - RECIPES - FAXO



Crispy Bacon and Cheese Potatoes - Recipes - Faxo image

These roasted potatoes are very versatile. They can be served at dinner as a side dish or at breakfast/brunch with eggs. The bacon grease provides yummy flavor in every bite along with the cheese, bacon and green onions.

Provided by Janet Urciuoli

Prep Time 20 minutes

Cook Time 58 minutes

Number Of Ingredients 6

1/2 lb. bacon
3 very large russet potatoes, peeled and chopped into 1/2 inch to 3/4 inch pieces, about 6 c.
1 t. Kosher salt
3/4 t. freshly ground black pepper
1 1/2 c. shredded cheddar
3 green onions, thinly sliced

Steps:

  • Bake the bacon on a large rimmed baking sheet in a cold oven on the middle rack. Set oven temperature to 400 degrees. At 16 minutes, check the bacon. Remove it from the oven when it is crisp and crunchy, perhaps around 18 minutes. While the bacon is cooking, peel and cut the potatoes. When the bacon is finished, transfer it to a plate lined with paper towels to drain. Leave 2-3 tablespoons of the bacon grease in the pan and set aside the rest if there is any, for future use or discard it. Place the potatoes on the trays and stir them to coat with bacon grease and spread them out in a single layer. Sprinkle with salt and pepper. Bake for 20 minutes, stir, bake another 20 minutes. Stir well. Bake another 15 minutes. Chop bacon into small pieces. Remove potatoes from the oven, stir again and sprinkle with shredded cheese and chopped bacon. Return the tray to the oven and bake 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

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