Roasted Red Potatoes with Bacon and Cheese
Get ready to elevate your side dish game with these irresistible Roasted Red Potatoes with Bacon and Cheese! Tender, bite-sized red potatoes are roasted to golden perfection with a flavorful coating of garlic, paprika, and olive oil. This crowd-pleasing recipe takes it up a notch by adding crispy crumbled bacon, gooey melted cheddar cheese, and a sprinkle of fresh green onions for a pop of color and flavor. Perfectly balanced between indulgent and comforting, this dish is ideal for weeknight dinners, parties, or holiday feasts. Serve it straight from the oven with a dollop of cool sour cream for a finishing touch that’ll have everyone going back for seconds. Whether you're craving a hearty appetizer, a satisfying snack, or a standout side, these cheesy bacon potatoes are a guaranteed hit!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 slices bacon
- 1.5 cups shredded cheddar cheese
- 2 stalks green onions
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with non-stick cooking spray.
Wash and scrub the red potatoes. Cut them into bite-sized chunks, roughly 1-inch in size.
In a large mixing bowl, combine the potato chunks with olive oil, garlic powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and golden brown.
While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease, then crumble it into small pieces.
Once the potatoes are roasted, remove the baking sheet from the oven. Sprinkle the crumbled bacon evenly over the potatoes, followed by the shredded cheddar cheese.
Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly.
Remove the potatoes from the oven and sprinkle the chopped green onions over the top.
Serve the roasted red potatoes hot, topped with a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 4354 mg | 189% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 16.7 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1536 mg | 118% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4415 mg | 94% | |
*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.
