"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potatoes/Crispy Cheese and Bacon Potatoes Recipe

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This recipe for Potatoes/Crispy Cheese and Bacon Potatoes, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sexton

Category:
Category:

Ingredients:  
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 black pepper
1-1/2 cup shredded cheddar or Mexican blend shredded cheeses
3 green onion, sliced thin

Directions:
Directions:
Cook the bacon. 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. Put the potatoes in the grease and toss 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 and bake 15 more minutes. Chop the bacon , remove the potatoes from the oven and sprinkle generously with shredded cheese and chopped bacon. Return to oven and bake 2-3 minutes, until cheese has melted. Top with sliced green onions just before serving.

 

 

 

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