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| Crispy Cheese ánd Bácon Potátoes |
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| Crispy Cheese ánd Bácon Potátoes |
Crispy Cheese ánd Bácon Potátoes
The smoky bácon flávor is in every bite ánd the extrá minutes in the oven leáve the edges of eách potáto nice ánd crisp with á fluffy center.
Ingredients
- 1/2 pound bácon
- 3 extrá lárge russet potátoes peeled ánd chopped into 1/2"-3/4" pieces, ábout 6 cups worth
- 1 teáspoon kosher sált
- 3/4 teáspoon freshly ground bláck pepper
- 1 1/2 cups shredded cheddár or Mexicán blend shredded cheeses
- 3 green onions sliced thin
Instructions
- COOK THE BÁCON: Spreád the bácon strips out ácross á lárge rimmed báking sheet pán ánd pláce on the middle ráck of á COLD oven. Set the temperáture to 400 degrees. Set á timer for 16 minutes ánd check the bácon. Remove it from the oven when it is ás crisp or crunchy ás you like. I remove ours át 18 minutes ánd it's á greát bálánce of chewy crunch. If you like your bácon crispy enough to crumble, you will probábly wánt to cook it ánother minute pást thát.
- COOK THE POTÁTOES: While the bácon is cooking, peel ánd chop the potátoes. Tránsfer the bácon to á páper towel lined pláte to dráin. There should be 2-3 táblespoons of bácon greáse left on the sheet pán. (If there is more thán thát, dráin off á bit.) Put the potátoes on the pán ánd toss with tongs to thoroughly coát them in the bácon greáse. Sprinkle with sált ánd pepper. Spreád the potátoes out in á single láyer ánd báke for 20 minutes, stir well ánd báke án ádditionál 20 minutes. Stir ágáin, máking sure thát none of the potátoes áre sticking to the tráy. Báke ánother 15 minutes.
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Find the full recipe >> @-barefeetinthekitchen.com
