Crispy Cheese & Bacon Potatoes/Pics

[Roxy15]

Crispy Cheese & Bacon Potatoes:

***I Know I Posted This Already, But I Hadn't Made It. This Was Easy To Make & We Really Liked It.

***I Baked It In An Iron-Cast Skillet/Next Time I Make It, I May Add More Potatoes To Cover The Iron- Cast Skillet

1-lb. Bacon

3 Extra Large Russet Potatoes, Peeled & Chopped Into 1/2"-3/4" Pieces, About 6 Cups

1 Tsp. Kosher Salt/I Just Used Regular Salt/Use How Much You Prefer

3/4 Tsp. Freshly Ground Black Pepper

1-1/2 Cups Shredded Cheddar Or Mexican-Blend Shredded Cheese

***I Used Shredded Cheddar Cheese/May Use More Next Time

3 Green Onions, Sliced Thin/May Use More Next Time

Cook The Bacon:

Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven.

Set the temperature to 400 degrees.

Set a timer for 16 minutes and check the bacon.

Remove it from the oven when it is as crisp or crunchy as you like.

Cook The Potatoes:

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 on the tray. If there is more than that, drain off a bit.

Put the potatoes on the tray and toss with tongs 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, making sure that none of the potatoes are sticking to the tray.

Bake another 18 minutes.

Chop the bacon into small pieces.

Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon.

Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted.

Top with sliced green onions just before serving.

***I Put Some Sour Cream On Top Of Mine Also