Coupon Clipping Cook

Cheesy Jalapeno and Bacon Skillet Potatoes

Scrumptious comfort food for any day of the week.

Whether it’s breakfast, lunch, or dinner, fried potatoes make such a delicious comfort food side dish.

In this recipe, cut pieces of russet potatoes with the skin still on are lightly fried with onion, bacon bits and jalapeno.  Such a scrumptious combination of flavors with crispy potatoes.

But then there’s one more thing, just before serving the potatoes, they’re topped with shredded cheddar cheese and baked in the oven just long enough for the cheese to melt.

Cheesy fried potatoes with bacon, onion and jalapeno…a match made in heaven.

Serve these potatoes alongside eggs for breakfast, or with meat, fish or chicken for lunch or dinner.

Let’s check out the ingredients.

Potatoes, bacon, onion, jalapenos, salt, pepper, canola oil and…

…and shredded cheddar cheese

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Cut the potatoes (with the skin on) into about 1-1/2 inch size pieces.

To a medium size bowl, add the potatoes…

…coarsely chopped onion…

…and sliced jalapeno.

Either green or red jalapenos can be used.  Or even both for extra color.

To the bowl,

…add the salt and pepper.

Mix together so that the salt and pepper coat all of the ingredients.

Heat a skillet on medium heat.

If you have a large cast iron skillet it’s best to use it so that the pan can be put directly in the oven when melting the cheese.  I only have small serving size cast iron skillets so I’m using this pan to make a larger batch of potatoes and will transfer them to small iron skillets.

To the pan add canola oil…

….so that it’s about 1/2 inch from the bottom of the pan.

Next add the real bacon bits…

…and…

…the potato mixture.

Stir the potatoes so that they mix in with the bacon.

Continue to stir all of the ingredients as they cook.

Stir some more.

Stir just a little bit more.

Once the potatoes start to get crisp and turn a golden color, remove them from the skillet onto a paper towel lined-plate to absorb excess oil.

Transfer the potatoes into an oven-safe skillet.

I like to use an iron skillet which gives the potatoes an extra homemade look.

Top the potatoes with shredded cheese.

Bake in a preheated oven until the cheese melts (about 8 minutes).

Serve warm.

And enjoy.

Thank you so much for stopping by CCC!

More Recipes with Potatoes You May Like:

Potato and Egg Scramble

Roasted Garlic and Rosemary Mashed Potatoes

Browned Butter and Bacon Cheese Potato Cups

Grilled Potato Slices

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Print Recipe

Cheesy Jalapeno and Bacon Skillet Potatoes

Scrumptious comfort food side dish for breakfast, lunch or dinner.

Course Appetizer, Breakfast, Side Dish
Cuisine American
Keyword Cheese Potatoes, Fried Potatoes, Skillet Potatoes
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 2

Ingredients

  • 4 medium size russet potatoes, skin left on cut into about 1-1/2 inch size pieces
  • 1/2 of a large onion peeled and coarsely chopped
  • 2 jalapeno peppers stems and seeds removed, cut in half lengthwise, then cut into thin strips widthwise
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1/4 cup real bacon bits
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees F. 

  2. To a medium size bowl, add the potatoes, onion, jalapeno, salt and pepper.  Mix together so the salt and pepper coat the ingredients.

  3. Heat an iron (or oven safe skillet) on medium heat, and add canola oil. 

  4. To the skillet add the bacon bits and the potato mixture.  Stir together.

  5. Continue to stir all of the ingredients as they cook. Once the potatoes start to get crisp and turn a golden color, remove them from the skillet on to a paper towel-lined plate to absorb excess oil.

  6. Transfer the potatoes into an oven-safe skillet and top them with shredded cheese.  

  7. Bake in a preheated oven until the cheese melts (about 8 minutes).  Serve warm.

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10 Comments

  1. I have made this every weekend for years; my family loves it.  One suggestion I have is to roast the jalapenos first.  Then add the chopped onion and peppers when the potatoes are 75% done.  This keeps them from turning to mush while your waiting on the potatoes to be done.  

  2. Hello,

    I had a question I am doing a research project for school about a breakfast meal and i have made this couple times at home for the family and we all really enjoyed it. If you dont mind emailing me the authors name i would be very greatful as i am looking to reference this page for it.

    Thank you
    Cody

    • Hi Cody, so glad you and your family enjoyed this recipe. I’m the author of this recipe; Nancy at Coupon Clipping Cook…Have a great weekend!

  3. This looks great. Though I couldn’t figure out why you didn’t just start with the cast iron pan.

    • Hi Doug, you’re absolutely right. I should have started out with the cast iron pan. At the time I just had small serving size cast iron pans but since then I bought a larger one so I can use it to cook larger portions. I’m so glad you mentioned this though. I’m going to include a quick note on that post to use a cast iron pan if available. Thank you so much for stopping by!

  4. Another great recipe!! It’s so lovely to see those golden brown, i love potatoes n sometimes i like to make mashed potatoes. I think i should try this one too 😀

  5. that looks like the breakfast of champions especially if you topped it with a couple of fried eggs

  6. I do love southwestern flavors and you have really brought together some great ones in this potato dish-yum! There is not one thing I would change about these, except of course, that the skillet of goodness is to be in front of me right now. Well done!