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Salads & sides

Tex-Mex Cheesy Skillet Potatoes with Bacon

photo by:kraft
Here's a surefire way to please everyone around the campfire (or kitchen table): cheesy skillet potatoes with onions, bacon and Tex-Mex seasoning.
time
prep:
15 min
total:
55 min
servings
total:
12 servings, about 1/2 cup each

What You Need

6
slices  OSCAR MAYER Bacon, cut into 1/2-inch pieces
1
small  onion, chopped
2
lb.  Yukon gold potatoes (about 6), thinly sliced
1/4
tsp.  each ground cumin, chili powder and garlic powder
1
cup  KRAFT Shredded Colby & Monterey Jack Cheeses
6
Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.

ADD onions to reserved drippings; cook and stir 5 min. Stir in potatoes; sprinkle with cumin, chili powder and garlic powder. Cover; cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.

TOP with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted.

SERVE topped with sour cream.

Kraft Kitchens Tips

Storing Potatoes
Store potatoes for up to 2 to 3 weeks in a cool, dark, well-ventilated place. Warmth encourages sprouting or shriveling, while prolonged exposure to light can turn potatoes green. Never store potatoes near onions, as gases given off by the onions cause potatoes to spoil faster.
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