Crispy Cheese Bacon Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 pound beef bacon
02 -
3 extra-large russet potatoes, peeled and cut into 1/2 to 3/4 inch pieces (approximately 6 cups)
03 -
1 teaspoon kosher salt
04 -
3/4 teaspoon freshly ground black pepper
05 -
1 1/2 cups shredded cheddar cheese or Mexican blend cheese
06 -
3 green onions, sliced thin
# Instructions:
01 -
Arrange beef bacon strips in a single layer on a large rimmed baking sheet. Place the sheet on the middle rack of a cold oven, then set the temperature to 400°F (205°C). Bake for 16 to 19 minutes or until desired crispness is achieved. Remove bacon from oven and transfer to a plate lined with paper towels to drain.
02 -
While the bacon cooks, peel and chop the potatoes into 1/2 to 3/4 inch cubes. Once the bacon is finished and removed from the sheet, ensure there are about 2 to 3 tablespoons of bacon fat left on the pan, discarding any excess. Add the chopped potatoes to the pan and toss them thoroughly to coat in the bacon fat.
03 -
Season potatoes evenly with kosher salt and black pepper. Spread them in a single layer on the baking sheet. Roast in the preheated oven for 20 minutes, stir thoroughly, and continue roasting for an additional 20 minutes. Stir again, making sure none are sticking, then roast for a final 15 minutes until golden and crisp.
04 -
Chop the cooked beef bacon into small pieces. Remove potatoes from the oven, stir once more, and cover evenly with shredded cheese and chopped bacon. Return tray to oven and bake for 2 to 3 minutes, until cheese is fully melted.
05 -
Remove the baking sheet from the oven and garnish with sliced green onions before serving.
# Notes:
01 -
For extra crisp potatoes, spread them in an even, single layer and avoid overcrowding the baking tray.