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. 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.

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 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 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.

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

Cheesy Potato Recipe

  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.
  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.)
  3. 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.
  4. 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.

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Crispy Cheese and Bacon Potatoes

4.72 from 39 votes
Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal.
Pin Print Review
Servings: 6 servings

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

Calories: 378kcal · Carbohydrates: 28g · Protein: 14g · Fat: 23g · Saturated Fat: 9g · Cholesterol: 51mg · Sodium: 841mg · Potassium: 740mg · Fiber: 2g · Sugar: 1g · Vitamin A: 260IU · Vitamin C: 9.7mg · Calcium: 210mg · Iron: 1.7mg
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{originally published 11/3/14 – notes and photos updated 10/30/18}

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

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Brenda says

      I cook bacon in the oven all the time. I don’t get bacon grease all over the oven. I don’t cover it either. I just use a cookie sheet lined with foil.

    • Lynn says

      Not ever for me. Fat is rendered out and just is in the pan. That’s why it is a good idea to cook bacon on a rack within a pan.

    • Stephanie Morton says

      No. You’re baking them. Not frying. And if it does splatter, like most things that leave a residue in your oven after cooking. Just clean it. The oven is the most neglected appliance in the kitchen. I clean mine every week!! I don’t like anything dirty.

    • Paulajan says

      I agree!! Bacon has been cooked in my oven for years since I learned from a home patient 20 years ago how to cook bacon her way!!

  1. Martha in KS says

    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.

    • Mary says

      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!

    • Krisztina Szucs says

      I do save bacon grease all the time, even if it’s not healthy thing to do! That’s how we were growing up using bacon grease to cook ! 😊

    • Lyn says

      Does anyone else strain the bacon grease? I know those little bits are flavor, but they get very hard.

    • Nicole Vannoy says

      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 🙂

    • Jane says

      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.

    • Kay says

      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.

    • Benita Head says

      I just use a jar with a tight lid to store my bacon grease in the refrigerator.

    • peggy says

      I put mine in a plastic container with a lid. You will need to wait until it cools s little before that.

    • Belicia says

      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.

    • Stephanie Morton says

      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!!!!!

    • Mary says

      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!

    • Christopher Keller says

      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.

    • Anonymous says

      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!

    • Lisa says

      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

    • Anonymous says

      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.

  2. ChrisP says

    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!

    • Anonymous says

      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.

    • Anonymous says

      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.

  3. Savannah says

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

    • Anonymous says

      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

    • Anonymous says

      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!!

    • Mary says

      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!

  4. Anonymous says

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

  5. Anonymous says

    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?

    • Mary says

      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?

    • Diane says

      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.

  6. Unknown says

    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?

    • Mary says

      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!

  7. Anthony says

    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!

  8. Anonymous says

    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!

  9. Anonymous says

    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.

  10. Anonymous says

    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

    • Mary says

      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.

  11. Dominique Chirinciuc says

    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.

  12. Patti says

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

    • Mary says

      Honestly, it just depends on my mood. Sometimes I leave the peels on the potatoes. It works both ways!

  13. Diana says

    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! 🙂

  14. Pauline Hancock says

    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.

  15. Kathy says

    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.

  16. Juanita says

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

  17. Juanita says

    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

  18. Kay says

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

    • Jennifer Kahl says

      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 😊

  19. Bailey says

    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!

  20. Karolene Thompsonthese are so says

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

  21. Alice Couvillon says

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

  22. Melody Sizemore says

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

  23. Kathy Durkin says

    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

  24. Suzie says

    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

  25. Marla says

    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

  26. Katie says

    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!

  27. jan Christmanb says

    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

  28. CJ says

    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!

  29. TT says

    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.4 stars

  30. Kathleen says

    I made this last night it turned out great. My boyfriend and loveed it. My boyfriend said it better better then frying potatoes.5 stars

  31. stevgram says

    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

  32. Amanda Carter says

    I’m having people for lunch tomorrow if I cook it tonight how do I heat it up without it drying out???5 stars

  33. Armstrong says

    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?4 stars

  34. Bella Hardy says

    Wow! These Crispy Cheese and Bacon Potatoes are incredible! I’m seriously so inspired right now. I need to add bell pepper to recipe and it would be perfect. Thx for sharing Mary!5 stars

  35. Stephen Gunter says

    your recipes sounds really good but if you will pre boil the potatoes until just barely fork done drain them and fry them in oil until they start to brown drain the oil and I even place them on paper towel to soak some of the oil off the potatoes then add the bacon grease and other indigence your potatoes will be more crisp and have pretty much the same flavor without having to heat the oven. Make sure you heat the oil to 350 before putting the potatoes in to crisp.4 stars

  36. Lillian says

    I love this recipe! I used the yellow potatoes instead of the russet and it turned out great. I even had less cooking time than it says! I made breakfast tacos out of this, and my fiancé loves it. He is always asking me to make it for him now! But definitely my go to easy breakfast meal.5 stars

  37. Ashley says

    Absolutely love this recipe! It’s definitely a family favorite! Sometimes we even add sausage too 😋5 stars

  38. Mandeezy says

    Sooo good I am a bacon addictvso the grease cooked taters smothered in cheese and bacon was to die for ! I cooked the potatoes with the bacon on top so the grease ran down and collected stirring occasionally and served with bbq sauce and sour cream ! Thank you for the recipe ❤️

    Mandeezy5 stars

  39. Oliversmommy says

    I’m going to try this when we go camping this weekend. Topping with sour cream. Serving with grilled steak! Yummy! Thanks for the idea!

  40. Suzanne says

    OMG! These are the best potatoes EVER! The only way I deviated from the recipe was putting my cut potatoes in a zip lock bag, and then I poured the bacon grease over them. I shook them until they were coated, and using a slotted spoon, I removed the potatoes from the bag and placed them on the original baking sheet which still had a smidgeon of baking grease on it. Believe it or not, the potatoes were extra crispy without a bit of greasiness! . I ended up having to bake them a little longer than the recipe states though! I can’t recommend these enough! Super easy and FULL of flavor!5 stars

    • Mary says

      In this recipe, I state to cook the potatoes in the oven. However, you can also use leftover baked potatoes or cook your potatoes on the stove first, if that is your preference. If you are using pre-cooked potatoes or potatoes that have been first cooked on the stove, you’ll want to reduce the oven time accordingly. Enjoy!5 stars

    • Mary says

      I imagine that will work fine, however I can’t speak to the exact timing with that substitution. If you watch the oven closely, you should be able to make it work out. Enjoy!

  41. Suzanne says

    This looks like something really fun to serve for a big family breakfast over the holidays! We are always looking for new ideas that can be made gluten free. I love this!5 stars

  42. Shirley says

    What temperature do you cook the potatoes? You stated 400 degrees for the bacon but that seems high for the length of time you cook the potatoes.

  43. Kim says

    It’s good, but this recipe called for way more time in the oven than was necessary. I did the first 2 20 min segments in the oven. It looked done to me, but not all the pieces were very crispy. I chose to trust the recipe and stick them in for 15 mins longer. Big mistake. Almost every little potato square was burned. I should have just stopped after the second time in the oven then sprinkled the cheese and bacon on, then let those last few mins to melt the cheese also crisp the remaining potato pieces up. Because now I have to melt my cheese separate so that the potatoes are not burned even more. Very disappointed in this recipe. From now on I will trust my own judgement.3 stars

    • Megan Adler says

      No need to blame the recipe. In my mind, all recipes are a base for cooking it. Altitudes, oven temperature variations/differences in design, ingredient quality, variations in size of chopped veggies, even the reflectiveness of the pan used, will all change recipes slightly.
      Yes, always use your best judgement for deciding when a dish is done baking for all of the reasons, and variables, stated above. I rarely follow a recipe to the T, unless it is baking because that is a pretty strict science. Even with baking, some people like things more browned, or less browned.
      There is also major variations in measuring techniques. I would suggest always taste testing as you’re nearing the end of cooking. I hate throwing out food, and especially getting fast food after cooking. I watch it like a Hawk

  44. Sherry Spesert says

    I wonder if anyone has tried using frozen diced potatoes to cut done on time. They look so delicious, can’t wait to try recipe.

    • Mary Younkin says

      It will work fine with frozen potatoes, Sherry. You’ll just want to adjust the time accordingly. I’d make sure they’re warm though before adding anything else.

  45. Tonya says

    These are delicious. I’d like to take them to a family breakfast, but would need to hold them in a crockpot. Would that work do you think? I’m concerned that they won’t stay crisp.

  46. Claire says

    Consider adding whole pearl onions. The tiny ones that come frozen in a bag. Thaw them out a little bit and toss them put the potatoes. A nice hit of caramelized onion5 stars

  47. Valerie says

    Fantastic dish! Didn’t change 1 ingredient or step except I didn’t peel the potatoes. Use a sheet of non-stick foil to line the pan and the potatoes barely stick and it makes cleanup a breeze 🥰5 stars

  48. Janet says

    Hello I wanna do this recipe but I don’t have any green onions in my house, can I use it with purple onions and can I also just not put any onions

    • Mary Younkin says

      I love having leftovers for this recipe, Sherry. Just store the potatoes in an airtight container in the fridge. I reheat them either in a hot skillet or in the microwave when I’m ready to eat.

  49. 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.5 stars