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Crispy Cheese and Bacon Potatoes


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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 Crispy Cheese and Bacon Potatoes with eggs for breakfast and with herb roasted chicken for dinner. There is never a bite leftover.

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal - recipe by Barefeet In The Kitchen

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.

The recipe is really quite simple, despite the extra time in the oven. Luckily, there is very little actual work involved, making this my kind of recipe! I’ve served these potatoes on their own as a main dish for breakfast, lunch, and dinner.

Yes, we really do love these Crispy Cheese and Bacon Potatoes THAT much  and make them often.

These potatoes are amazing as a side dish for this Oven Baked Crispy Chicken. (Start the potatoes first, then prep the chicken. Add the chicken to the oven on a separate rack. Then just carry on with the potato recipe as the chicken cooks on its own.) With a salad or some simple steamed vegetables on the side, it’s a feast.

Love this recipe? Check out The Weekday Lunches & Breakfasts Cookbook for more fantastic recipes to simplify your meal times! Available in stores and online now.

Crispy Cheese and Bacon Potatoes are a great side dish for any meal - recipe by Barefeet In The Kitchen

Looking for more recipes to satisfy your cravings for cheese and bacon? Try this Creamy Cauliflower ‘n Cheese with Bacon or these Bacon Cheeseburger Meatballs.

These Smashed Roasted Cheesy Potatoes and these Cheesy Bacon Stuffed Mushrooms would make an excellent addition to our Easter dinner with the Balsamic Dijon Glazed Ham and this made from scratch Green Bean Casserole. (I made that casserole three times last year because we loved it so much!)

Kitchen Tip: I use these pans and this spatula to make this recipe.

4.67 from 9 votes
Print
Crispy Cheese and Bacon Potatoes
Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal.
Servings: 6 servings
Calories: 378 kcal
Ingredients
  • 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
Instructions
  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 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.
  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 sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan 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.
  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 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!
{originally published 11/3/14 – notes and photos updated 12/13/15}

Crispy Cheese and Bacon Potatoes are great for breakfast, lunch, or dinner! get the recipe at barefeetinthekitchen.com

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  2. I'll be making these potatoes soon! But to get them to the table faster, I'll use bacon grease from the refrigerator so the potatoes can be cooking at the same time as the bacon.
    Reply

    • You're a woman after my own heart, Martha! That's actually how I made them, but not everyone has the grease already saved in the refrigerator. Have a great day!
      Reply

    • How do you ladies store your grease?? I just started to learn how to cook and most of the time we just toss out the leftover grease. I remember seeing my mom and grandma cook with leftover grease but never paid attention to how they stored it. Any tips would be great! Thank you! And thank you, Mary, for sharing this recipe! Can't wait to make it :)
      Reply

      • Just want to say my Grannie left grease of any kind in a jar lard bacon or even chicken on the counter. Never EVER put it in the fridge. She just dipped some out when she wanted to add a smoky flavor to anything. Like string beans or okra She fried stuff in it like potatoes, chicken, pork chops...she was a great cook. By the way there is a place in Memphis that fries hamburgers in grease they have kept going for over ...well for longer than ten years.
        Reply

        • Yes, when we were growing up mum always had a dripping pot, it had a strainer on it and a lid. Mum kept it in the pantry. I used it, than passed it on to my daughter. Maybe you can still buy them.
          Reply

      • Grease savers are small containers with staining lids. They tend to be too small for me. I use a reused pickle jar for the vegetable oil and a pint sized Mason jar for the bacon fat.
        Reply

      • I never put my grease in the refrigerator. Always on the stove. In the middle. To keep it liquified. As well as my coconut oil. I purchased a grease holder through “ Carol Wright” it had the strainer and a lid. Only 10 bucks!!!!!
        Reply

    • Hi Nicole,

      I pour the grease into a mason jar, let it cool, and then put a lid on it. I keep the grease in the refrigerator and just use it as I would use oil or butter for frying eggs, sautéing vegetables, or whatever else sounds good!

      I hope that helps!
      Reply

      • Just about any 'rendered grease' from bacon fat to rendered chicken fat, what Jewish people call "schmaltz" keeps covered as Mary said in a Mason Jar in the refrigerator for a very long time, like over a year.As long as you keep it airtight and refrigerated, it will last just about indefinitely And check out Pinterest as to how easy it is to make schmaltz. Fried pork chops in schmaltz? The best.
        Reply

    • I made these tonight but tossed the potatoes with my stored bacon grease from the fridge and bacon bits and also added powdered chicken broth base to my grease while tossing the potatoes, then seasoned with salt and pepper. AMAZING, needless to say!
      Reply

    • I make something like this. I boil my potatoes, fridge them over night. Cut in bite size pieces. Cook bacon in oven. Put potatoes in bowl, add hellmans, bacon, diced onions, and velvetta cheese. Cook in oven until cheese is melted. DELIC
      Reply

    • I store grease in the fridge. If I get more than I will use, I freeze it. Save it for winter, mix birdseed into it,refreeze then place in mesh onion bag and put it out for the birds.
      Reply

  6. After more than 20 years of having to avoid cheese, I'm finally able to eat it without getting a migraine... this looks so darn good, I'll have to make some.. very soon!! Tomorrow! :) Thanks!
    Reply

    • My Dad used to save the bacon grease in small glasses that looked like beer mugs (they came from mugs that stored mustard) and my mother would toss them in the garbage when she thought there were too many all lined up like soldiers in the fridge. My Dad would always say, "No good German cook would be found without saving their bacon fat." It's delicious when you use it when making a pot roast. Dad was a great cook.

      Reply

    • WOW dAD WAS RIGHT & SO WAS MY GRANDMOTHER & SO AM I FOR SAVING EVERY SINGLE DROP OF BACON GREASE FOR THE PAST 50 YRS.oops caps lock. :( It goes really fast when you use it for everything. Never lasted long enough to line it up like soldiers tho. :)'Yum.
      Reply

  12. Has anything ever tried using the frozen diced hashbrowns for a quicker version? Just wondering if it would work in a pinch.
    Reply

    • I have as we use this while camping. It seems to work just fine. Not as good as fresh but will do in a pinch
      Reply

    • I use the frozen potatoes. I mix a bag of regular and a bag with onions and peppers. I put a bowl full in the microwave for a few minutes with a paper plate over it. Once defrosted, then I put in the oven. It's sooo good!!
      Reply

    • Monterrey Jack cheese is one of the mildest cheeses and you could probably get away with using 3/4 cup - 1 cup of it in place of the cheese in the recipe as it is written. It would give you plenty of "melting" factor to pull everything together without really making it a "cheesy" dish. I hope that helps!
      Reply

  15. I've done this for breakfast by gently adding already scrambled eggs. Very filling breakfast with toast.
    Reply

  18. After I baked for the first 20 minutes, some turned to mush when I stirred them. I was gentle. Is this common? Or am I making a mistake somewhere along the way?
    Reply

    • They shouldn't turn to mush. They will get soft, but I stir and roast a little longer and they become fluffy inside and crisp outside. How did they turn out at the end of the cooking time?
      Reply

    • I've been making this for many years only I sprinkle a packet of Good Season's Italian dressing over the potatoes before I add the cheese.
      Reply

  20. I'm thinking of making this for tailgating, but would have to re-heat on a grill the day after. Have you ever tried this? How does this dish turn out after re-heating the day after? Any tips?
    Reply

    • We've honestly never had leftovers to try reheating! I'm guessing that if you wrap the potatoes loosely in foil and then open the top while reheating in the grill, it should work fine though. If you do try it, let me know how it works!
      Reply

  27. A mixing of cheese and bacon is really awesome. Thank you very much for taking your time writing this, I have saved and will surely try your recipe!
    Reply

  30. I halved the recipe (2 med russets + 1/2 the suggested other ingredients). Instead of baking bacon, I cut the bacon into strips, fried in a pan, and transferred the drippings to the pan of cut potatoes. I otherwise completed the instructions as directed. These were the most delicious cheesy oven potatoes I've ever had the pleasure of eating. The potatoes were prefect - crunchy but still tender on the inside. Thank you for the recipe, I will be making this again!
    Reply

  32. I do something similar but no cheese, but adding onion... I fry bacon in a frying pan (old school) and meanwhile I dice a generous amount of sweet onion (ie Texas sweets of Vidalia) and the red (new) potatoes (skin on). (Almost as much onion as potato.) When the bacon is done, I drain it on a paper towel and cook the onions and potatoes in the bacon grease on fairly low heat so the onion and potatoes all get done and the onions are caramelized. I add the crumbled bacon and add pepper, and salt if need be (usually the bacon and bacon grease have enough salt, but sometimes a bit more is necessary). I don't add cheese, but that sounds AWESOME. And I DO eat this as a meal, sadly. But I am one happy camper when I do take the time and effort to make it.
    Reply

  33. made this it was horrible no taste the potatoes over cooked. followed all the directions. next time i'll add more seasoning and less cook time
    Reply

    • The salt isn't used on the bacon. It's used to season the potatoes while they are roasting. Feel free to reduce the amount, if it's too much for you. For my family, the amounts listed are perfect.
      Reply

  40. I am the weirdo that does not like bacon, but these were absolutely AMAZING! some of the best breakfast potatoes ever.
    Will make again, and since i am a bacon novice, it was so lovely to make them in the oven while enjoying my morning coffee.
    Reply

  41. These are a must make! But why must the russet potatoes be peeled? Wouldn't the skins just enhance the flavor? Thanks!
    Reply

  45. These do not need to be cooked as long as the recipe states, unless you want mashed potatoes. I changed up the recipe and they were delicious! :)
    Reply

  48. AWESOME!!!!! I made these last week and my husband LOVED them!! He had leftovers with eggs for breakfast the next morning. He has asked that I make it again for dinner tonight.
    Reply

    • I like to serve this with Pan Fried Italian Chicken (recipe here: https://barefeetinthekitchen.com/pan-fried-italian-chicken-recipe/) or sometimes I'll just serve these potatoes with an egg on top.
      Reply

  52. I really do think this dish sounds delicious, however, almost an hour and a half just to cook such a simple dish is more time then I care to spend cooking. Even on a weekend.
    Reply

  57. I'd love to try this recipe,problem is I can't find the written recipe.HELP ME OUT SOMEONE PLEASE!!!!!
    Reply

  59. Would love to try this recipe for my family,their all chopping at the bits an' can't wait to try it problem is I can't find a full length recipe that I can get at someone HELP ME
    Reply

  60. This can be prepared in a cast iron skillet on the stovetop in less than half the time. Still crispy and delicious
    Reply

    • I would consider the amount of potatoes to determine the servings. I was thinking around 4 servings. I need to count carbs and would measure 1 cup of cooked potatoes to count for carbs. Hope this helps 😊
      Reply

  63. Just made this, delicious!I added sautéed shallots, garlic, rosemary, and used havarti and mozzarella / cheddar blend. Before I added the bacon, I cracked eggs into the hasbrowns and made a skillet out of it. Delicious!
    Reply

  64. These potatoes are so good I like making these kinds of meals. Breakfast makes a great dinner plan. Than you so much.
    Reply

  72. Oh my gosh this sounds fantastic. I have to try it for my granddaughter and two great grand children
    Reply

  73. This was amazing! We had it for dinner with scrambled eggs and biscuits. Sort of a breakfast for dinner.
    Reply

  75. I made these for a party so I tripled the recipe hoping for leftovers but! They were all gone. EVERYBODY LOVED THEM ! Thanks for sharing
    Reply

  80. OMG I’m always looking for a new way to use the potato. I love them and so does my husband. I’ve used different recipes from here and they have all been fabulous!!!!! But this one takes the cake🎂 Absolutely fabulous!!!! My husband even commented on it surprising me.Now it’s something on our menu thank you
    Reply

  82. Going to try these tonight with sloppy Joe’s! I’ve been wanting to do potatoes baked and cheesy I found it with an added goody bacon! Yummy
    Reply

  83. Hi, these potatoes sound AMAZING! My question is that is says the yield is 6 serving, but how large are those servings? Thanks for an amazing recipe!
    Reply

  89. I ate something similar at Bravo except it had white potatoes and sweet potatoes. I may try this and use equal parts of seeet and white. If I ever get time to actually get this made I’ll post how it turned out
    Reply

  90. This looks like an awesome side dish! If I need to double the recipe, do I prepare it as written, doubled, and place the ingredients on two pans to bake? Thanks in advance and Happy Holidays!
    Reply

  91. I cook the potatoes in a skillet with butter and add the bacon grease as well. The butter takes it to the next level. Delicious.
    Reply

  93. I made this last night it turned out great. My boyfriend and loveed it. My boyfriend said it better better then frying potatoes.
    Reply

  94. Use baked potatoes...cut the bacon into 1 1/2 inch pieces ...separate and fry until desired crispness...if you add the potatoes before the bacon is the way you want it...it won’t get how you want it...fry the bacon and potatoes together until the potatoes start to brown a little...add diced green pepper and onion in an amount you like...it’s up to you how much... fry until onions are translucent...green peppers are soft...drain on a paper towel or however you like...serve with brown gravy if desired...forget the cheese...these are the best breakfast potatoes you will ever eat
    Reply

  96. I’m having people for lunch tomorrow if I cook it tonight how do I heat it up without it drying out???
    Reply

  100. I just wanted to know if this can be served alone as a meal or if it needs sides or if it is a side itself. Of it can't be used as a meal any suggestions as to what to serve with it?
    Reply

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