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lundi 22 août 2016

Crispy Cheese and Bacon Potatoes

Crispy Cheese and Bacon Potatoes!! These would make a great side dish or potluck dish!!!

THE INGREDIENTS

  • 1/2 pound bacon
  • 1 teaspoon kosher salt
  • 3 extra large russet potatoes, peeled and chopped into 1/2″-3/4″ pieces, about 6 cups worth
  • 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  • 3/4 teaspoon freshly ground black pepper
  • 3 green onions, sliced thin


DIRECTIONS

  1. 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 sixteen minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at eighteen 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.
  2. 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 twenty minutes, stir well and bake an additional twenty minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another quarter-hour.
  3. 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 two TO three minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!
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