Categories: Sides

Ingredients

• 3 lb. red potatoes, cut into 1-inch cubes
• 2 tbsp. vegetable oil
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 5 slices thick-cut bacon, chopped
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 cup shredded sharp Cheddar, divided
• 1/2 cup chopped green onion

Directions

1. Preheat oven to 425. Spray a large rimmed baking sheet with cooking spray.

2. In a large bowl, toss together potatoes, oil, 1/2 tsp salt and 1/2 tsp pepper. Spread in an even layer on prepared pan.

3. Bake until tender and lightly browned, about 25 minutes, turning once with a spatula. Let cool completely.

4. In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels. Spoon 3 tbsp. bacon drippings into a large bowl; let cool slightly. Whisk in sour cream, mayo, remaining 1/2 tsp salt and 1/2 tsp pepper. Stir in potatoes and 1/2 cup cheese until coated. Top with bacon, green onion, and remaining 1/2 cup cheese. Cover and refrigerate until chilled before serving, about 3 hours.

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