This video for Skillet Potatoes with Bacon & Cheddar shows you how to make an old family favorite exciting again. Bonus: no potato peeling required.
What You Need
Original recipe yields 12 servings
4 slices OSCAR MAYER Center Cut Bacon, cut into 1/2-inch pieces
1 onion, chopped
2 lb. Yukon gold potato es (about 8), thinly sliced
1 cup KRAFT Shredded Cheddar Cheese
6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Cook and stir bacon in large nonstick 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 drippings in skillet; cook and stir 5 min. Stir in potatoes; 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.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.