Cheesy Skillet Potatoes is the ultimate potato side dish! With fluffy Yukon gold potatoes, creamy sour cream sauce, crisp bacon, gooey cheese, and fresh rosemary, it’s hearty, delicious and a guaranteed family favorite.
I was going to make ranch potatoes for lunch today but midway through the prep, I decided to jazz things a bit and amp up the flavor factor. I swapped the red potatoes with baby Yukon gold potatoes, whipped up cream cheese with the sour cream, added crisp bacon crumbles, onions, and garlic, and tossed in fresh rosemary for good measure.
Isn’t it amazing how a few simple switches can easily revamp a familiar recipe into a whole new dish? These cheesy skillet potatoes turned out so tasty, they now own the top spot for the ultimate side dish in our house.
My friends, this cheesy potato casserole is the bomb! With fluffy potatoes, creamy sour cream sauce, piney herb scent, crisp bacon crumbles, gooey cheese, it’s the stuff side dish dreams are made of! Serve it with roasted chicken or grilled steak and you are in for an awesome meal ahead.
Tips on How to Make Cheesy Skillet Potatoes:
- Cut the potatoes in uniform sizes to ensure even cooking.
- Brown the bacon but do not cook to a crisp as it will continue to cook in the oven.
- Want more bacon flavor? Swap the butter with an equal amount of rendered bacon fat.
- Add some heat by stirring about 1/2 cup of diced green chilis in the sour cream mixture.
Cheesy Skillet Potatoes is the ultimate potato side dish! With fluffy Yukon gold potatoes, creamy sour cream sauce, crisp bacon, gooey cheese, and fresh rosemary, it's hearty, delicious and a guaranteed family favorite.
- 1 tablespoon fresh rosemary leaves, coarsely chopped
- 1/2 pound bacon, chopped
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound baby Yukon gold potatoes, halved or quartered depending on size
- salt and pepper to taste
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup Cheddar Jack cheese, shredded
In a pan over medium heat, add bacon and cook, stirring occasionally, for about 2 to 3 minutes or until it begins to release fat.
Add onions and garlic and cook, stirring occasionally, until limp and bacon is lightly browned but not crisp. Remove from pan with a slotted spoon and drain on paper towels.
Lightly spray the insides of a cast iron skillet with cooking spray.
In a bowl, combine potatoes, bacon mixture, and salt and pepper to taste. Transfer to prepared skillet and dot top with butter.
Cover tightly with foil and bake in a 375 F oven for about 50 minutes to 1 hour or until potatoes are tender but still hold shape. Remove from heat.
In a bowl, whisk cream cheese until fluffy. Add sour cream and whisk together until blended.
Spoon sour cream mixture over potatoes and stir together until combined. Sprinkle with cheese and the rosemary.
Bake, uncovered, for about 6 to 10 minutes or until cheese is melted. Serve hot.