Kentucky Inspired Fried Taters with Cheese and Bacon. Great recipe for Kentucky Inspired Fried Taters with Cheese and Bacon. A nod to my Kentucky heritage and love for fried potatoes, bacon and cheese. It's a flexible recipe that you can add additional ingredients as you choose.
Remove lid and brown your potatoes on high until crispy. Remove potatoes from stove, sprinkle cheese on top. (I put the lid back on for a few minutes to melt the cheese) Crumble the bacon on top of the cheese. Anytime you can add bacon and cheese, you know it's going to be great! You can cook Kentucky Inspired Fried Taters with Cheese and Bacon using 9 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Kentucky Inspired Fried Taters with Cheese and Bacon
- You need 2 of large whole potatoes – if russets, peel. If a thin-skinned potato, your call.
- Prepare 2 Tbsps of kosher salt.
- It’s 4 slices of thick-cut bacon – diced.
- It’s 1 of shallot or small onion – quartered and sliced thin.
- You need of OPTIONAL: ~1 scant cup other veggies if you like (I don’t do this but it’s your dinner – BE A BOSS!!).
- Prepare to taste of Salt, pepper and smoked paprika.
- Prepare 1 1/2 cup of shredded cheese (I like to mix medium cheddar and Monterey Jack – and I like to use more cheese 🧀🧀🧀).
- Prepare of ~1-2 or more Tbsps butter (your call if you use salted or unsalted butter – just NO margarine).
- You need of Beverage of your choice.
Anytime you can add bacon and cheese, you know it's going to be great! Kentucky Inspired Fried Taters with Cheese and Bacon large whole potatoes – if russets, peel. So adding BACON seemed too easy for a great bacon month recipe! So I tried both baking and frying my bacon and at the end of the day they both turned out great so whichever method you prefer for not BURNING bacon is the one you should use.
Kentucky Inspired Fried Taters with Cheese and Bacon step by step
- Par-cook your taters. I like to put mine in a saucepan, cover with cold water and add the 2 Tbsps kosher salt. Bring to a boil and cook for ~10 mins. Remove taters, set aside to cool completely (at least 3 hours – can be done a few days in advance and chilled). Then cut in half lengthwise and slice into 1/2 inch “half moons”. Set aside..
- Pour yourself a drink – you deserve it. You’re making dinner!!.
- In a large fry pan, cook diced bacon low and slow (well, actually medium low heat) to render out the fat (you’ll need ~ 3 Tbsps fat). Remove bacon from pan with a slotted spoon and add to a plate lined with paper towels..
- Add to the bacon fat your sliced shallots or onion (and veggies if you so choose). Sauté on medium heat until tender. Remove to a bowl and set aside..
- Take sip – I’m thirsty! 🍹🍹.
- Add 1 Tbsps butter to the fry pan and add your first layer of cooled tater-half-moons. Do NOT crowd the pan. Season lightly with salt, pepper and smoked paprika. Brown to your liking on one side, then flip and and brown lightly. Remove to a separate plate. Repeat with following layers, add more butter if needed. Keep going until the last layer of potatoes are in the fry pan and flipped..
- Add all the fried taters and veggies back to the pan and cover with cheese. Turn heat down to low or medium-low (you know your stove) and cover with a lid for ~3-5 mins until cheese is melted. Or if you prefer brown and bubbly, put your OVEN-SAFE pan under the broiler uncovered for a few minutes (DO NOT LEAVE UNSUPERVISED – or have really good home/renters insurance).
- Phew!!!! That was stressful! I need a drink..
- Top your amazing taters and cheese with the cooked bacon. By this time you need a refill 🍸. Then plate and enjoy!.
Drain the bacon grease from the skillet. Add the ground beef back into the skillet with the bacon, the add the garlic powder, salt, pepper, Worcestershire sauce, green beans, cheddar soup, cream cream cheese, and ½ the cheddar cheese. Kentucky Inspired Fried Taters with Cheese and Bacon large whole potatoes – if russets, peel. Scoop out the pieces of bacon and drain them well on paper towels. Then brown the beef and onion in the same skillet.