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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.
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?
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/3/14 – notes and photos updated 4/13/21}
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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
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!
Yes, you’ll need to use two pans, so that everything has room to crisp in the oven. Enjoy!
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.
This is a delicious food is so great. Thank you.
I made this last night it turned out great. My boyfriend and loveed it. My boyfriend said it better better then frying potatoes.
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
Looks quick and easy as a side dish
I’m having people for lunch tomorrow if I cook it tonight how do I heat it up without it drying out???
Can you use frozen potatoes?
These are the best…ever. Pork fat rules!
Could you use frozen cut up potatoes and cut the time in half?
Yes, this is highly adaptable. Just watch the cooking times and enjoy!
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?
For me, this is a meal. My husband likes it with chicken on the side. This is my go-to EASY chicken recipe: https://barefeetinthekitchen.com/oven-baked-crispy-chicken-recipe/
Looks divine I will have to try it asap, thanks.
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!
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.
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.