Not your typical way to start a blog post you’d like people to read BUT, if you are on a diet or watching your weight, this is not a recipe for you. Unless of course it’s a cheat day??!! This potato skillet is all carbs and, okay, I won’t lie, very fattening…..but oh so good! It’s also a perfect side to the barbecue ribs I recently posted or really any cook-out style dinner for that matter. Heck it’s so good I would even eat on it’s own as a meal!
This skillet side dish is quick and very simple to throw together. And, if using a cast iron skillet, could even be cooked on an out-door grill instead of baked in the oven. Either way if you like baked potatoes loaded with bacon and sour cream this side is a must! Ooey-gooey cheese, bacon, potatoes – what could be better?
Granted I think I gained five pounds just thinking about it!
Loaded Potato Skillet
3 medium sized russet potatoes (scrubbed clean)
2 cups shredded Mexican cheese mix (or plain shredded cheddar)
1/4 cup sour cream
3 tsp garlic powder
8 slices bacon
1 tsp kosher salt
1/2 tsp black pepper
Preheat oven to 400 degrees.
Bake potatoes till fork tender.
While potatoes are baking, cook bacon. Remove from skillet and roughly chop cooked bacon.
Leave grease from bacon in bottom of skillet.
Chop baked potatoes into bite sized pieces (if they break up more that’s okay).
With chopped potato in mixing bowl, add 1/2 cup shredded cheese, 1/4 cup sour cream, 3 tsp garlic powder, chopped bacon, salt and pepper. Mix just till combined.
Turn potato mixture out into bacon greased skillet. Top with remaining 1 1/2 cups cheese.
Bake in 400 degree oven for 15-20 minutes.
It is best to use a cast iron skillet or 8×8 baking dish for this recipe. If however using baking dish I would also spray with cooking spray like Pam.
Salt and pepper amounts should be adjusted to taste. If you are using a saltier variety of bacon, decrease the level of kosher salt added. Always taste!
You can also add a chopped scallion to the mixture prior to baking and/or as a topping.