Recipe: Easy Bacon Cheddar Potatoes

| July 11, 2008 | 6 Comments

Cheddar Bacon Potatoes

“Mommy, I wannnnt an app-pull.”

“No, Will, this is a potato, not an apple, silly!”

“Mommy, I want a potato.”

The little hand is outstretched, reaching for the just washed, raw potato . . .

“You will have some, Will, but it needs to be cooked first. Raw potatoes are yuck.”

We have conversations like this a lot in my kitchen. Sometimes it’s the potatoes, other times it’s uncooked pasta or rice. Fortunately, I think he’s beginning to catch on. These days, Will asks for me to “cook it!” a lot more often.

The other night, I knew I wanted to make some potatoes. But time wasn’t on my side. That’s how I came to slice them. I wanted them to be flavorful, but didn’t want the hassle or mess of tossing them in herbs and olive oil, so I drizzled and sprinkled instead. It was only later that I realized the tremendous potential for cheesing them up and giving them a salty zest with bacon.

Shawn suggested that a final sprinkling of sea salt might be a good idea too . . . I was okay without it, but keep that in mind when you try these.

Bonus points: They are ridiculously easy to make. In fact, I made them, for the most part, one-handed since Paige was in a you-must-hold-me-all-night mood. Fortunately for her, she’s so darn cute that I can’t say no.

Cheddar Bacon Potatoes - Prep

Recipe: Easy Bacon Cheddar Potatoes

Yield: serves 4

Ingredients

4 medium potatoes
olive oil
salt and pepper
chili powder
1/2 cup sharp cheddar
1-2 slices cooked bacon, crumbled

Directions

  1. Preheat oven to 400 degrees.
  2. Wash potatoes. Then cut into slices about 1/4 inch thick.
  3. Line a baking sheet with aluminum foil. Spray with cooking oil. Arrange potatoes in a single layer on the baking sheet. Drizzle with olive oil. Sprinkle with a generous amount of salt and pepper. Lightly sprinkle with chili powder.
  4. Place the baking sheet in the oven and cook for 20 minutes. Remove from oven and sprinkle with cheddar and bacon. Place back in the oven and cook for an additional 2 minutes. Serve hot.
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Category: potatoes, Recipes, side dishes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. I know what I’M making tomorrow night!

  2. Viktoria says:

    Looks SOOOO good!

    By the way, I ate raw potatoes, raw onions and raw pasta when I was a kid. I just HAD to try it, and then I had to prove everyone wrong that had told me it would be yucky.

  3. Tonia says:

    Sarah – those look great and quick to prepare. I can’t wait to give this recipe a try.

    BTW, my sister & I both used to snack on raw salted potatoes & sometimes still do…

  4. Kristen says:

    Those look sooooo good! Mmmmm! Thanks for sharing the recipe.

  5. Nerissa says:

    I love the look of the red skins in your dish. I am fighting a hard battle to get my French guy to appreciate potato skins. I wonder if he’d like your recipe as it has cheese and bacon on it. I’ll let you know when I have a chance to make it later this summer.

  6. Sarah Caron says:

    Thanks everyone!

    I cannot believe how many people eat raw potatoes! I tried them as a child too and just didn’t enjoy them at all.

    Nerissa, I love potato skins! My husband was a hard convert, but he’s learned to enjoy them too.

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