Cheesy Jalapeno and Bacon Skillet Potatoes
A delicious comfort food side dish for breakfast, lunch or dinner.
Whether it’s breakfast, lunch, or dinner, fried potatoes are such a delicious comfort food side dish.
In this recipe, bite-size 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…an amazing combination.
Let’s check out the ingredients.
Potatoes, bacon, onion, jalapenos, salt, pepper, canola oil and…
…shredded cheddar cheese
A 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…
Either green or red jalapenos can be used.
Or even both for extra color.
To the bowl,
…add 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 deep in the bottom of the pan.
To the pan add real bacon bits…
…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, turn a golden color, and are fork tender, 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).
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- 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
- Preheat the oven to 350 degrees F.
- To a medium size bowl, add the potatoes, onion, jalapeno, salt and pepper. Mix together so the salt and pepper coat 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.
- To the pan add canola oil (so that it's about 1/2 inch deep in the bottom of the pan).
- To the skillet add the bacon bits and the potato mixture. Stir together.
- Continue to stir all of the ingredients as they cook.
- Once the potatoes start to get crisp, and turn a golden color, and are fork tender, remove them from the skillet on to a paper towel-lined plate to absorb excess oil.
- Transfer the potatoes into an oven-safe skillet and top them with shredded cheese.
- Bake in a preheated oven until the cheese melts (about 8 minutes). Serve warm.