- 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!
Source: Bare Feet In The Kitchen
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