Cheesy Bacon Potatoes
I’ve seen versions of these floating around Pinterest and decided to give them a try tonight. The online versions seemed overly complicated as they wanted you to boil the potatoes after slicing, pat dry and then bake. I decided to try my own way and they turned out pretty tasty. I did think they would be more like a chip we could dip, but with the cheese melted they all stuck together and it was just easier to use a fork.
I used 2 smaller potatoes for just two of us and it was more than enough – I’d say probably 4 servings. For the future, I would estimate serving one small to mid size potato for two people.
- Russet potatoes
- Colby jack cheese, shredded
- Bacon, crumbled
- Salt and pepper
- Olive oil
- Preheat oven to 400.
- Scrub potatoes clean and slice into approximately 1/8″ slices. I used the thickest setting on my mandoline. I placed my mandoline over a bowl of cold water and sliced directly into the water, but if you can’t do that just put slices into cold water to prevent from browning.
- Once you have sliced all potatoes, drain from water and pat dry.
- Place potato slices into a mixing bowl and toss with 1 to 2 teaspoons (or more if needed) olive oil to coat.
- Cover baking sheet with foil or parchment paper. If foil, spray with nonstick cooking spray. Place slices in a single layer – they can overlap a little. Top with salt and pepper.
- Bake for 10 mintues then remove from oven and flip potatoes. Bake for another 10 minutes on the other side. Depending on the thickness of your potatoes, you may want to adjust this baking time. (You could probably skip the flipping step if desired, just bake longer on the one side)
- Once the potatoes start to look lightly golden brown, remove from oven and top with shredded cheese and bacon. Bake again for a few minutes, until cheese is hot and bubbly.
- Serve with your favorite dipping sauce or sour cream.
Note: these would probably be ok made in advance if you baked the potato slices and waited to do the last cheese/bacon step until just before you are ready to serve.