1/2 lb bacon
3 extra large russet potatoes, peeled and chopped
1 tsp kosher salt
3/4 tsp pepper
1 1/2 c shredded cheddar cheese (or Mexican blend)
3 green onions, sliced thin
Cook bacon in oven: spread across a large rimmed baking sheet and place in a COLD oven. Set temperature to 400 and turn oven on. Check after 16 minutes, and then every minute until bacon is crispy enough.
Chop and peel potatoes while bacon is cooking. Transfer bacon to a paper towel lined plate. Put potatoes on tray and toss in bacon fat. Sprinkle with salt and pepper. Spread in a single line and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, bake another 15 minutes.
Chop bacon into small pieces. Remove potatoes from the oven and stir and sprinkle with bacon and cheese. Return tray to oven for 2-3 more minutes, until cheese has melted. Top with sliced green onions and serve.
From Barefeet In The Kitchen
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