Prep Time: 10 minutes

Cook Time: 30-40 minutes

Serves: 6 servings

Ingredients:

1/2 lb. bacon cut into bite size pieces

3 extra large russet potatoes, peeled and chopped into 1/2″-3/4″ pieces, about 6 cups worth

2 T. olive oil 1 tsp. garlic powder

1 tsp. onion powder

1 tsp. kosher salt

3/4 tsp. ground black pepper

1 1/2 C. shredded cheddar or Mexican blend shredded cheeses

3 green onions, sliced thin or 1/4 C. chopped chives

What to do:

Preheat oven to 400 degrees.

In a medium size fry pan cook your bacon until crisp. Transfer the bacon to a paper towel lined plate to drain. While the bacon is cooking, peel and chop the potatoes. Put the potatoes on the tray and coat them thoroughly with your olive oil. Sprinkle with garlic powder, onion powder, salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes. You want them to be golden brown. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions or chives just before serving. Enjoy!