Road Kill Potatoes
Get ready to elevate your side-dish game with these utterly indulgent Road Kill Potatoes, a cheesy, bacon-loaded delight that's perfect for potlucks, family dinners, or game-day gatherings. This crowd-pleasing recipe features crispy roasted russet potatoes tossed in a smoky blend of olive oil, paprika, and black pepper, topped with crumbled crispy bacon, sautéed green onions, and melty sharp cheddar cheese. With minimal prep and bold, comforting flavors, it’s an irresistible one-pan dish that’s sure to disappear quickly at the table. Serve it hot with a dollop of tangy sour cream for the ultimate combination of creamy, crunchy, and savory in every bite!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 8 slices bacon
- 2 cups sharp cheddar cheese
- 3 stalks green onions
- 4 tablespoons butter
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
Wash the potatoes thoroughly and pat them dry. Leave the skins on for texture. Dice the potatoes into bite-sized cubes, roughly 1 inch in size.
In a large mixing bowl, toss the diced potatoes with olive oil, salt, black pepper, and paprika to ensure they’re evenly coated.
Spread the potatoes in an even layer in the prepared baking dish. Roast in the preheated oven for 25 minutes, stirring halfway through to ensure they cook evenly.
While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Once done, transfer to a paper towel-lined plate to cool, then crumble into small pieces.
In the same skillet, add 1 tablespoon of butter and sauté the green onions until softened, about 2 minutes. Set aside.
After the potatoes have baked for 25 minutes, remove the baking dish from the oven. Sprinkle the crumbled bacon and sautéed green onions over the potatoes. Dot with the remaining butter.
Evenly distribute the shredded sharp cheddar cheese across the top of the potatoes. Return the dish to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
Remove from the oven and let the dish cool for 5 minutes. Serve hot with a dollop of sour cream on each portion for added creaminess.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 28.8 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2135 mg | 164% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 6311 mg | 134% | |
*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.
