Do you need a dish that the whole family will love? Do you need a recipe that comes together quickly with a minimum of dirty dishes and fuss? Do you need a side dish to go with grilled meat? Our recipe for Cheesy Bacon Potatoes is exactly what you need.
Whether you serve them baked with smooth sour cream and rich butter piled on top, fried in the form of French fries, or mashed in a creamy bowl of tasty deliciousness, potatoes are one root vegetable that pretty much everyone enjoys. Much maligned in today’s low carb culture, potatoes are one of those things that are labeled as comfort food.
Bacon Cheesy Potatoes Recipe
While you may not have potatoes on the menu more than a few times a month, there is nothing wrong with occasionally indulging in them. Our recipe for Cheesy Bacon Potatoes is definitely an indulgence that pretty much everyone in the family will enjoy. Topped with melted cheese and bacon bits, this recipe is quick and easy to make, taking only a few minutes to prepare before you pop them in the oven for baking.
Prep Time 15 mins
Baking Time 25 mins
Total Time 40 mins
Course Side Dish
Large Baking Sheet
- 1 cup Real Bacon Bits
- 3 pcs Large Potatoes or 4 to 5 smaller potatoes
- 1 teaspoon Smoked Paprika plain paprika will do if you do not have the smoked paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- ½ teaspoon Salt
- 3 tbsp Olive Oil
- 1 cup Shredded Cheese whatever kind you prefer
- 1 tbsp Chopped Chives optional
Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
Wash the potatoes very well, scrubbing them to remove any dirt. Dry the potatoes with a dish towel or paper towel, patting them dry.
Chop the potatoes into 1-inch pieces, leaving the skins on if you desire. If you would rather not have the peels on your potatoes, feel free to peel the potatoes first. Scatter the potatoes in an even layer on the parchment paper.
Drizzle the potatoes with olive oil, one tablespoon at a time, making sure that all of the potatoes have a light coating of oil all over them. The olive oil will help the potatoes crisp in the oven.
In a small bowl, stir together the smoked paprika, pepper, salt, and garlic powder. Use a spoon to sprinkle the seasonings over the chopped potatoes on the baking sheet in an even layer, making sure that all of the potatoes are seasoned.
Bake the potatoes for 15-20 minutes or until they are tender when you poke them with a fork. Remove the potatoes from the oven.
Sprinkle the potatoes with the cheese and the bacon bits, making sure that all of the toppings are in an even layer.
Return the pan to the oven and bake it for 5 to 10 minutes or until the cheese is melted and bubbly. Serve the potatoes hot.
You can store leftovers in the refrigerator for up to five days. To reheat, line a baking sheet with parchment paper, put the leftover potatoes on the baking sheet in a single layer, and bake them for about 5 minutes in an oven that is preheated to 400 degrees.
Our recipe uses a few shortcuts to help you get dinner on the table in a snap. First of all, the potatoes do not necessarily have to be peeled. We used Russet potatoes, but this recipe would also be great with a potato that features a thinner peel, like a red potato or a Yukon gold. If you are cooking for someone who has texture issues and probably will not like eating these potatoes with the peels intact, feel free to remove the peels before you chop the potatoes.
Another shortcut that we use in this recipe is that we use bacon bits to top the spuds. Of course, if you do not have bacon bits on hand but you do have whole bacon, feel free to cook and chop your bacon. It will probably take about six to eight pieces of cooked bacon to equal one cup of bacon bits. Make sure that you use real bacon bits, rather than imitation bacon bits.
This recipe is a great one to accompany anything that you might cookout on the grill. From steaks and hamburgers to hot dogs or grilled chicken, this side dish only takes a few minutes to prepare, and then you’ll slide the pan into the oven to complete the baking time while you flip the burgers on the grill. Most people will love the flavors and textures of this potato dish, so it is a good option for when you have guests over. Another great thing about this recipe is that lining the baking sheet with parchment paper means that clean up will be quick and easy.
We used a shredded Mexican cheese blend, but if you have other cheeses on hand, they would be just as delicious. A tangy sharp Cheddar would give this dish a great complexity of flavor, while a mixture of Parmesan and mozzarella would give it a more mild and herbal flavor. If you choose this kind of cheese, you may want to top the potatoes with a few tablespoons of chopped fresh chives to increase the flavors of this dish.
Keyword Bacon Cheesy Potatoes, Recipe, Side Dish
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.