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Loaded Cheesy Potatoes

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lb potatoes Yukon Gold or russet, diced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella or Monterey Jack cheese shredded
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 slices bacon cooked and crumbled
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup green onions or chives chopped
  • 1 tbsp jalapeños optional
  • 1/2 cup mushrooms optional
  • 1/4 cup caramelized onions optional

Method
 

  1. Preheat the oven to 425°F (220°C) or heat a large skillet on medium-high heat.
  2. Wash and dice the potatoes into bite-sized cubes.
  3. Toss the potatoes with olive oil, garlic powder, salt, and black pepper.
  4. Spread the potatoes on a baking sheet in a single layer or add them to the hot skillet.
  5. Roast or cook the potatoes until they turn golden and crispy, about 25 to 30 minutes.
  6. Add butter to the hot potatoes and stir until melted and evenly coated.
  7. Sprinkle the shredded cheddar and mozzarella or Monterey Jack cheese over the potatoes.
  8. Return the dish to the oven or cover the skillet until the cheese fully melts.
  9. Top with crumbled bacon, sour cream or Greek yogurt, and chopped green onions.
  10. Serve hot and add optional toppings like jalapeños, mushrooms, or caramelized onions if desired.

Notes

  • Use Yukon Gold potatoes for creamy texture and russet potatoes for extra crispiness.
  • Shred cheese fresh for the best melting and flavor.
  • Add toppings like bacon, green onions, or jalapeños after baking to keep them fresh.
  • Store leftovers in the fridge for up to 3 days in an airtight container.
  • Reheat in the oven or air fryer to keep the potatoes crispy.