Red Skin Potatoes with Bacon and Cheese
Crispy, cheesy, and irresistibly savory, these Red Skin Potatoes with Bacon and Cheese are the ultimate crowd-pleasing side dish for any occasion. Roasted to perfection, bite-sized red skin potatoes are coated with a flavorful blend of olive oil, garlic powder, and paprika, giving them a golden, crispy edge. Topped with crunchy crumbled bacon, gooey melted cheddar cheese, and a sprinkle of fresh green onions, this recipe is packed with bold flavors and textures. Easy to prepare in under an hour, it’s a versatile dish that pairs perfectly with everything from grilled meats to hearty casseroles. Serve with a dollop of sour cream for a creamy finishing touch and watch this dish disappear at your next gathering. Perfect for parties, weeknight dinners, or holiday feasts, these loaded roasted potatoes are sure to be a hit!
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Recipe Information
Ingredients
- 2 lbs red skin potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 6 slices bacon
- 1.5 cups shredded cheddar cheese
- 2 tbsp green onions (sliced)
- optional sour cream (for serving, optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Wash the red skin potatoes thoroughly and pat dry. Cut them into bite-sized pieces, about 1 inch in size.
Place the potato pieces into a large mixing bowl. Add olive oil, garlic powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated in the seasoning.
Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, flipping them halfway through cooking, until they are crispy and golden brown on the edges.
While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.
Once the potatoes are done roasting, transfer them to a large oven-safe dish (or leave them on the baking sheet if desired). Sprinkle the crumbled bacon evenly over the potatoes, followed by the shredded cheddar cheese.
Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbling.
Remove the dish from the oven and sprinkle the sliced green onions over the top for a fresh garnish.
Serve immediately as a side dish, with optional sour cream on the side for dipping or drizzling. Enjoy!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 12.4 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1368 mg | 105% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4507 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
