Sunday, December 13, 2015

Crispy Cheese and Bacon Potatoes

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal - recipe by Barefeet In The Kitchen
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Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal. I've served these Crispy Cheese and Bacon Potatoes with eggs for breakfast and with herb roasted chicken for dinner. There is never a bite leftover.

The secret to these potatoes is an extra long roasting time and a good drizzling of bacon grease. The smoky bacon flavor is in every bite and the extra minutes in the oven leave the edges of each potato nice and crisp with a fluffy center. The recipe is really quite simple, despite the extra time in the oven. Luckily, there is very little actual work involved, making this my kind of recipe!


Crispy Cheese and Bacon Potatoes
Yield: 6 servings
(printable recipe)

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: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 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. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 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 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!


Crispy Cheese and Bacon Potatoes are a great side dish for any meal - recipe by Barefeet In The Kitchen


{originally published 11/3/14 - notes and photos updated 12/13/15}


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Crispy Cheese and Bacon Potatoes - get the recipe at barefeetinthekitchen.com

55 comments:

  1. These are exactly my kind of potatoes! Cooking bacon in my oven was a game changer for how often we eat bacon, I love how easy and mess-free it is.

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  2. I'll be making these potatoes soon! But to get them to the table faster, I'll use bacon grease from the refrigerator so the potatoes can be cooking at the same time as the bacon.

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    1. You're a woman after my own heart, Martha! That's actually how I made them, but not everyone has the grease already saved in the refrigerator. Have a great day!

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    2. I keep a jar in the fridge as well :)

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    3. How do you ladies store your grease?? I just started to learn how to cook and most of the time we just toss out the leftover grease. I remember seeing my mom and grandma cook with leftover grease but never paid attention to how they stored it. Any tips would be great! Thank you! And thank you, Mary, for sharing this recipe! Can't wait to make it :)

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    4. Hi Nicole,

      I pour the grease into a mason jar, let it cool, and then put a lid on it. I keep the grease in the refrigerator and just use it as I would use oil or butter for frying eggs, sautéing vegetables, or whatever else sounds good!

      I hope that helps!

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    5. This is an awesome idea! How long can the grease be saved for?

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    6. I made these tonight but tossed the potatoes with my stored bacon grease from the fridge and bacon bits and also added powdered chicken broth base to my grease while tossing the potatoes, then seasoned with salt and pepper. AMAZING, needless to say!

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  3. Three of my favorite items in this one dish - it looks yummy.

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  4. Bacon, cheese and potatoes - three of my favorite foods in one dish. This is brilliant, Mary. Thanks for sharing this recipe.

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  5. After more than 20 years of having to avoid cheese, I'm finally able to eat it without getting a migraine... this looks so darn good, I'll have to make some.. very soon!! Tomorrow! :) Thanks!

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  6. Replies
    1. My Dad used to save the bacon grease in small glasses that looked like beer mugs (they came from mugs that stored mustard) and my mother would toss them in the garbage when she thought there were too many all lined up like soldiers in the fridge. My Dad would always say, "No good German cook would be found without saving their bacon fat." It's delicious when you use it when making a pot roast. Dad was a great cook.

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    2. WOW dAD WAS RIGHT & SO WAS MY GRANDMOTHER & SO AM I FOR SAVING EVERY SINGLE DROP OF BACON GREASE FOR THE PAST 50 YRS.oops caps lock. :( It goes really fast when you use it for everything. Never lasted long enough to line it up like soldiers tho. :)'Yum.

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  7. I tried this recipe but the family decided they wanted sausage instead of bacon. They came out great.

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  8. these were so good .. Thanks for recipe..

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  9. Making them right now will see how they turn out@ they look good!

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  10. Has anything ever tried using the frozen diced hashbrowns for a quicker version? Just wondering if it would work in a pinch.

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    Replies
    1. I have as we use this while camping. It seems to work just fine. Not as good as fresh but will do in a pinch

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    2. I use the frozen potatoes. I mix a bag of regular and a bag with onions and peppers. I put a bowl full in the microwave for a few minutes with a paper plate over it. Once defrosted, then I put in the oven. It's sooo good!!

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  11. Not a big cheese eater, is there a cheese that is not as cheesey that can be used without ruining the taste?

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    1. Monterrey Jack cheese is one of the mildest cheeses and you could probably get away with using 3/4 cup - 1 cup of it in place of the cheese in the recipe as it is written. It would give you plenty of "melting" factor to pull everything together without really making it a "cheesy" dish. I hope that helps!

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  12. You can't go wrong with cheese, bacon, and potatoes. Sounds amazing

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  13. I've done this for breakfast by gently adding already scrambled eggs. Very filling breakfast with toast.

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  14. I use a left over baked potato . I only use red potatoes & dice them small. Works great

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  15. What temp do you bake the potatoes at??

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    1. Everything bakes at 400 degrees. Enjoy!

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  16. After I baked for the first 20 minutes, some turned to mush when I stirred them. I was gentle. Is this common? Or am I making a mistake somewhere along the way?

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    1. They shouldn't turn to mush. They will get soft, but I stir and roast a little longer and they become fluffy inside and crisp outside. How did they turn out at the end of the cooking time?

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    2. I've been making this for many years only I sprinkle a packet of Good Season's Italian dressing over the potatoes before I add the cheese.

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  17. HI Mary,
    Potato, bacon and cheese make a perfect combination. Really love it
    KP Kwan

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  18. I'm thinking of making this for tailgating, but would have to re-heat on a grill the day after. Have you ever tried this? How does this dish turn out after re-heating the day after? Any tips?

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    1. We've honestly never had leftovers to try reheating! I'm guessing that if you wrap the potatoes loosely in foil and then open the top while reheating in the grill, it should work fine though. If you do try it, let me know how it works!

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  19. Great recipe! Thanks for sharing

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  20. This looks just PERFECT. The combination is great. Thanx for sharing this recipe with us. Happy cooking. Andrew

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  21. Not a big cheese eater, is there a cheese that is not as cheesey that can be used without ruining the taste?

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  22. I made this and it is amazing!! So easy and so good.

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  23. Mix this with scrambled eggs and make breakfast burritos...yummy! Love this recipe!

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  24. Making them right now will see how they turn out@ they look good!

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  25. A mixing of cheese and bacon is really awesome. Thank you very much for taking your time writing this, I have saved and will surely try your recipe!

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  26. add some chopped fine jalapenos to this ................. YUMMMMMMMMMMMMMMMMMMmm

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  27. What temperature do you roast the potatoes? Is it 400 degrees just like with the bacon?

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    1. Yes. Everything roasts at 400 degrees.

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  28. I halved the recipe (2 med russets + 1/2 the suggested other ingredients). Instead of baking bacon, I cut the bacon into strips, fried in a pan, and transferred the drippings to the pan of cut potatoes. I otherwise completed the instructions as directed. These were the most delicious cheesy oven potatoes I've ever had the pleasure of eating. The potatoes were prefect - crunchy but still tender on the inside. Thank you for the recipe, I will be making this again!

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  29. IT's so yummy, thank you for a great recipe!

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  30. I do something similar but no cheese, but adding onion... I fry bacon in a frying pan (old school) and meanwhile I dice a generous amount of sweet onion (ie Texas sweets of Vidalia) and the red (new) potatoes (skin on). (Almost as much onion as potato.) When the bacon is done, I drain it on a paper towel and cook the onions and potatoes in the bacon grease on fairly low heat so the onion and potatoes all get done and the onions are caramelized. I add the crumbled bacon and add pepper, and salt if need be (usually the bacon and bacon grease have enough salt, but sometimes a bit more is necessary). I don't add cheese, but that sounds AWESOME. And I DO eat this as a meal, sadly. But I am one happy camper when I do take the time and effort to make it.

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  31. made this it was horrible no taste the potatoes over cooked. followed all the directions. next time i'll add more seasoning and less cook time

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  32. This recipe looks very delicious and easy to follow too. I will try this recipe soon. Thank for share !

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  33. Made these and they are delicious!! Definitely will make again!

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  34. It's a nice recipe. I hope I can make it successfully in first time. Thanks very much!

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  35. One question: why do you use kosher salt if you include bacon?

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    1. The salt isn't used on the bacon. It's used to season the potatoes while they are roasting. Feel free to reduce the amount, if it's too much for you. For my family, the amounts listed are perfect.

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