Loaded Bacon Cheddar Potatoes
Crispy roasted potatoes get piled high with smoky bacon, melty cheddar, cool sour cream, and fresh green onions. It’s the ultimate sharable side or game-day snack.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb russet potatoes cut into 1-inch chunks
- 1.5 tbsp olive oil
- 8 oz thick-cut bacon cook until crisp, then chop
- 2 cup sharp cheddar cheese, shredded
- 0.75 cup sour cream
- 0.5 cup green onions, thinly sliced
- 2 tbsp unsalted butter cut into small pieces
- 1 tsp garlic powder
- 0.75 tsp onion powder
- 0.5 tsp smoked paprika
- 1.25 tsp kosher salt or to taste
- 0.75 tsp black pepper freshly ground
Instructions
Preparation Steps
- Heat oven to 425°F. Line a large rimmed baking sheet with foil or parchment.
- Cook bacon in a skillet over medium heat until crisp, 8–10 minutes. Drain on paper towels and chop.
- Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper on the baking sheet.
- Roast 25 minutes. Stir and roast 10–15 minutes more, until browned and fork-tender.
- Dot potatoes with butter. Sprinkle cheddar and half the bacon evenly over the top.
- Return to oven 3–5 minutes to melt the cheese. Broil 1 minute if you want extra color.
- Scatter on remaining bacon and the green onions. Dollop with sour cream and serve hot.
Notes
Variation: Swap in pepper jack for a spicy kick, or drizzle with ranch or hot sauce before serving. To store, refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 400°F until hot and crisp.
This recipe is an original creation inspired by classic Loaded Bacon Cheddar Potatoes flavors. All ingredient ratios and instructions are independently developed.