Roasted Red Potatoes with Bacon Cheese
Indulge in the irresistible combination of crispy, golden-brown potatoes, smoky bacon, and melty cheddar cheese with this recipe for Roasted Red Potatoes with Bacon Cheese. Perfectly seasoned with garlic powder, smoked paprika, and a hint of black pepper, these roasted potatoes are taken to the next level with a topping of crumbled crispy bacon and gooey cheese. Finished with a sprinkle of fresh green onions for a pop of flavor and color, this dish is a crowd-pleasing favorite that’s perfect for dinners, parties, or weekend brunches. Serve them hot with a dollop of sour cream for the ultimate comfort food experience. Ready in under an hour, this easy-to-make recipe is a must-try for potato lovers and anyone craving a savory, hearty side dish.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 6 slices bacon
- 1 cup cheddar cheese, shredded
- 2 tablespoons green onions, chopped
- 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 cooking spray.
Wash and scrub the red potatoes thoroughly. Cut them into even-sized wedges or bite-sized chunks, about 1-2 inches in size.
In a large mixing bowl, toss the potato chunks with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded for optimal roasting.
Roast the potatoes in the preheated oven for 30 minutes, flipping them halfway through the cooking time to ensure even browning.
While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Remove and place the bacon on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
After 30 minutes of roasting, remove the potatoes from the oven. Sprinkle the shredded cheddar cheese evenly over the top of the potatoes, followed by the crumbled bacon.
Return the baking sheet to the oven and roast for an additional 5-8 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 as garnish.
Serve the roasted red potatoes immediately while hot, optionally with sour cream on the side for dipping or drizzling.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 16.1 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1110 mg | 85% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4459 mg | 95% | |
*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.
