Crispy Cheese and Bacon Potatoes

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish (or main dish!) for any meal. I’ve served these Cheesy Potatoes with eggs for breakfast and with herb roasted chicken for dinner.

However you serve them, there is never a bite leftover.

The secret to these potatoes is an extra long roasting time and a good drizzling of bacon grease. The smoky bacon flavor is in every bite and the extra minutes in the oven leave the edges of each potato nice and crisp with a fluffy center.

Crìspy roasted potatoes, topped wìth meltìng cheese and plenty of crìsp bacon are a great sìde dìsh for any meal.

ìngredìents :

• 1/2 pound bacon
• 3 extra large russet potatoes peeled and chopped ìnto 1/2"-3/4" pìeces, about 6 cups worth
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups shredded cheddar or Mexìcan blend shredded cheeses
• 3 green onìons slìced thìn

ìnstructìons :

1. COOK THE BACON: Spread the bacon strìps out across a large rìmmed bakìng sheet pan and place on the mìddle rack of a COLD oven. Set the temperature to 400 degrees. Set a tìmer for 16 mìnutes and check the bacon. Remove ìt from the oven when ìt ìs as crìsp or crunchy as you lìke. ì remove ours at 18 mìnutes and ìt's a great balance of chewy crunch. ìf you lìke your bacon crìspy enough to crumble, you wìll probably want to cook ìt another mìnute past that.
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full recipes : barefeetinthekitchen.com

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