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}
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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.
Kelly says
Maybe your diced potatoes were smaller?
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
Ruth says
Easy to make & delicious!!! Will make them again.
Mary Younkin says
I’m so glad that you enjoyed the potatoes, Ruth!
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.
Stephanie Manley says
These potatoes are totally my jam!
Mary Younkin says
I’m so glad you like them, Stephanie!
Sarah Hagerty says
Mmm looks delicious I am trying it now 😊
Sarah Hagerty says
I just tried this and Oooh my goodness it’s delicious 👌
Mary Younkin says
I’m so happy you’re enjoying the recipe, Sarah!
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.
Melitsa Barnes says
Yum! 😀
Mary Younkin says
I hope you love the potatoes, Melitsa.
Tracy says
I love your recipes.
Mary Younkin says
I’m so glad you like the potatoes, Tracy!
Dianna says
It was ok but kinda bla. It needs something.
Lucy says
I added some sliced white onions into mine 😍. They caramelised and we’re sweet.
Mary Younkin says
oh! I bet the onions were delicious with the potatoes, Lucy.
Leslie Rollins says
Has anyone done this recipe with an aluminum foil lined pan.? Just thinking ahead of the cleanup…
Mary Younkin says
It will work fine that way, Leslie.
KCq says
That’s what I did. The foil worked fine and the cleanup was easier.
Mary Younkin says
Thanks for the tip!
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 onion
Mary Younkin says
Sounds delicious, Claire!
KC says
AMAZING! My entire family loved it, even my picky eater!
Mary Younkin says
I’m glad you like it, KC.
Richard Bohnet says
Sieht gut aus, hört sich gut an.
Mary Younkin says
Ich hoffe du genießt es!
Randall Huguenin says
Love this recipe. Very glad I found it on Yummly
Mary Younkin says
I’m so glad that you enjoyed the potatoes, Randall!
Blessing says
Great recipe, was a hit with my daughter who is normally a fussy eater.
Mary Younkin says
I’m happy to hear that your daughter enjoyed the potatoes!
Sally Scott says
I love it
Mary Younkin says
I’m so glad that you love the potatoes, Sally.
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 🥰
Mary Younkin says
I’m thrilled that you enjoyed the recipe, Valerie.
Carla says
My family loved this recipe! We saved some to eart with eggs the next morning, delicious!
Mary Younkin says
I’m so glad you like the recipe, Carla!
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
You can do this with purple onions, just slice them very thin if you’re adding them raw as a topping, Janet. You can also just skip them!
Sherry says
Can this be prepared the evening before? If so, what’s the best way?
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.