Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish (or main dish!) for any meal. These really are the best ever Cheesy Potatoes! I’ve served them with eggs for breakfast and with herb roasted chicken for dinner.
However you serve these potatoes, there is never a bite leftover.
The secret to this potato recipe 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, it just requires a little 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 Cheesy Potatoes THAT much and make them often.
These potatoes are amazing as a side dish for 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.
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 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!)
Potato Recipes
I simply can’t have enough potato recipes. We’ve been making these Cheesy Potatoes for a while now, but we also make these Rosemary Roasted Potatoes and the Roasted Fingerling Potatoes regularly.
Side note: if you haven’t tried fingerling potatoes yet, put them on your grocery list now. Nothing beats that crisp skin and fluffy interior in a bite-size potato.
I have a weakness for Jojo Potatoes and I can hardly wait to make this Copykat recipe at home. These Asiago Potato Stacks by A Family Feast need to happen soon as well.
If you’re looking for a potato based main dish, these BBQ Chicken Stuffed Potatoes are a hit every time we serve them. And these Sheet Pan Chicken Thighs with Potatoes and Green Beans are a family favorite.
Cheesy Potato Recipe
- 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.
- 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 with a spatula 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.
Crispy Cheese and Bacon Potatoes
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
- 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 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.
- 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!
Nutrition
{originally published 11/3/14 – notes and photos updated 4/13/21}
Love this recipe? PIN IT to your Dinner Board to save it!
Follow BAREFEET IN THE KITCHEN on Pinterest for more great recipes!
Sheila says
Would love to. Have your recipes
Mary Younkin says
Hi Sheila, you can sign up for emails in the sidebar of the website. I’m glad you like the recipes!
D. Suits says
What is the serving size?
Mary Younkin says
There are six servings in this recipe, so basically just divide the potatoes into 6 portions when they’ve finished cooking.
TJ says
This is awesome! Super simple, super yummy. I added a fried egg to the top once I’d served it up just to add a little something extra.
Mary Younkin says
I’m so glad that you like the potatoes, TJ!
Rosalinda Cory says
Your website is one of my top picks for useful tips. Thanks for sharing
Mojo says
This is perfect! I love this! All my favorites in one! Thank you so much for this 🙂
Mary Younkin says
I’m so glad you like it, Mojo!
Jane says
So I want to leave the peelings on the potatoes. Does it change anything?
Mary Younkin says
I leave them on at least half the time when I make this, Jane. It works great!
Elvira says
A+++ sooo delicious. My husband and I loved this so much! I’m definitely adding this to my frequent dinners
Mary Younkin says
So glad you like it, Elvira!
kay powers says
We love bacon Cheesy Potatoes but this recipe many too much for two. I can cut down the recipe but what about the baking time on the potatoes? Do I cut time down on half the amount of potatoes.thanks
kay powers says
I wanted to try this but not wanting to turn oven on in this heat wave so I done it on the stove top. I half the recipe. the following is what I done. peeled and dice potato about one over flowing cup than I put the potatoes in a small skillet with cold water covering them as you do for boiling potatoes for mash,once potatoes are done 20 minutes I drain the water off and put potatoes in container with lid on them. Cooked 2 full slices of bacon. put them on paper towl to drain. I pour extra bacon grease in my grease jar using a coffee filter to filter out the burnt pieces,kept about one tablespoon of bacon grease in skill, returned the potatoes to skillet, add chopped bacon and used 2 individe wrap cobly jack cheese cut into small pieces cover skillet withlid and on very low heat to warm all up and melt cheese. once cheese melted and little crisp,poured into serving plates and top with one green onion sliced thin. looked just as your picture just no heated oven. thanks
Mary Younkin says
That’s awesome, Kay. It sounds like you made it work perfectly!
Mary Younkin says
All of the baking times will remain the same, but the ingredient can be reduced.