Cheesy Skillet Roasted Potatoes with Bacon.

Cheesy Skillet Potatoes with Bacon

Sort of like the stuffed baked potato of your youth. But so much better. Those stuffed baked potatoes were good, but I always ignored the tough potato skin and just ate the inside sour cream/butter/cheesy goodness. The toppings were the star in those stuffed baked potatoes.

In this dish, the crispy-on-the-outside, tender-on-the-inside potatoes are the star. The toppings run a close second, but they don’t overload or overpower the potatoes because they’re used in small portions.

We roasted halved tender fingerling potatoes in cast-irons skillets then added shredded Cabot Cheddar and a sprinkle of crumbled bacon on top for the last 2 minutes of roasting. The cast-iron skillet gives the potato that crispy brown crust – which is a must for roasted potatoes. Be careful not to crowd the potatoes – if you do, they’ll steam and won’t get brown and crispy like these.  If you’re like the Rawns and have 5 cast-iron skillets, you’ll have plenty of room to roast your spuds. If you only have one skillet, you may want to roast them in batches.

Cheesy Skillet Potatoes with Bacon

These skillet roasted potatoes are delicious simply naked (left) with salt and pepper or loaded (right) with cheese, bacon and some parsley for color.

Cheesy Skillet Potatoes with Bacon

We love these potatoes served with a leafy green salad and roasted chicken. They’re also delicious served a side with tomato or broccoli and cheese soup.

Cheesy Skillet Roasted Potatoes

Serves: 4 as a side dish

Time: Active time: 5 minutes / Roasting time 30-35 minutes

Ingredients:

  • 1 lb fingerling potatoes, halved
  • ½ cup Cabot Cheddar, shredded (we used Extra Sharp but use any Cabot Cheddar you have on hand)
  • 2 slices bacon, cooked and crumbled
  • 2 Tbsp Olive oil
  • Salt
  • Pepper
  • 2 Tbsp parsley, finely chopped

Preheat oven to 425 with cast-iron skillets inside (we used two 9-inch skillets). In a bowl, toss potatoes in olive oil, sprinkle with salt and pepper. Carefully remove skillets from oven. Add potatoes into each skillet; careful not to crowd the spuds. Roast for about 30 minutes or until crisp and golden brown, flipping halfway through cooking time. Remove from oven, sprinkle with cheese and crumbled bacon. Place back in oven 2 more minutes. Remove from heat, sprinkle with parsley and serve.

Disclosure: I am on the Cabot Cheese Board and receive regular free samples of their products. I was not compensated for this post.