Ingredients
- 1/2 pound bacon
- 3 extra large russet potatoes, peeled and chopped into 1/2″–3/4″ pieces (about 6 cups)
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 cups shredded cheddar or Mexican‑blend cheese
- 3 green onions, sliced thin
Instructions
1. Spread bacon in a single layer on a rimmed baking sheet in a COLD oven; bake at 400°F for about 16‑18 minutes until crisp. Drain bacon on paper towels, leaving 2‑3 Tbsp grease on pan.
2. While bacon cooks, peel and chop potatoes.
3. Toss potatoes with bacon grease, salt, and pepper; spread evenly on pan.
4. Bake potatoes at 400°F for 20 minutes; stir, then bake 20 more minutes; stir again and bake an additional 15 minutes.
5. Chop bacon; remove potatoes from oven, stir, top with cheese and bacon; return to oven 2‑3 minutes until cheese melts.
6. Garnish with sliced green onions and serve warm.
Notes
• Bake bacon on a cold sheet pan to render grease gradually. • Stir potatoes throughout cooking for even browning. • Use cheddar or Mexican‑blend cheese per preference.
- Prep Time: PT15M
- Cook Time: PT58M
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 1g
- Sodium: 841mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 51mg