When bacon and potatoes hit the skillet, you know you're going to have an appreciative crowd. Now watch what happens when you add melty jalapeño cheese!
What You Need
Original recipe yields 12 servings
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 Vidalia onion, chopped
1 red pepper, chopped
2 lb. Yukon gold potato es (about 8), thinly sliced
1 cup KRAFT Shredded Jalapeño Cheese
6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 green onion s, sliced
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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 and peppers to reserved drippings; cook and stir on medium heat 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 and onions.
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.
Add 1 Tbsp. chopped fresh cilantro and 1/2 tsp. minced garlic with the potatoes.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
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.