Cheesy Skillet Potatoes
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.
Servings 8 Servings
- 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.
Calories: 310kcal | Carbohydrates: 11g | Protein: 11g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 429mg | Potassium: 404mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 8mg | Calcium: 206mg | Iron: 2.2mg