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Skillet Potatoes with Bacon and Cheddar

Skillet Potatoes with Bacon and Cheddar

  • Prep

    15 m
  • Ready In

    55 m


Slowly cooked with onions, these Yukon gold potato slices are topped with Cheddar cheese and bacon pieces, then served topped with BREAKSTONE'S Sour Cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



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  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tablespoon drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 minute Stir in potatoes; cover. Cook on medium-low heat 20 to 25 minute or until potatoes are tender, stirring occasionally.
  2. Top with cheese and bacon; cook, covered, 1 to 2 minute or until cheese is melted.
  3. Serve topped with sour cream.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Made for Recipe Group. These were just ok. Definitely needed salt and pepper. Salt from the bacon is not enough. I did use russet potatoes(almost always use russets for frying and roasting) and some were cooked through and some not quite after cooking almost 30 minutes. Cut potatoes about 1/4", maybe that wasn't thin enough. Anything is good with cheese and bacon! Sour cream adds a nice touch. I usually like my potatoes crispy when frying instead of steaming them like this.




My husband loved these. I used extra thick applewood-smoked bacon and a mixture of cheddar and colby-jack cheese. I forgot to cook the onions before putting the potatoes in the pan, so I threw them in together, and they turned out fine. And I didn't use the sour cream either.




These were pretty good. I served them as a side for dinner, but I think they would have been better as a brunch dish. After reading the other reviews I was worried they were going to be too plain, so I added garlic powder, salt and pepper while they were cooking. Didn't serve them with sour cream, I didn't think it was necessary.

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