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
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Preheat oven to 425. Spray a large rimmed baking sheet with cooking spray.
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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.
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Bake until tender and lightly browned, about 25 minutes, turning once with a spatula. Let cool completely.
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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.