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Cheddar and Bacon Roasted Red Potatoes
Cheddar and bacon roasted red potatoes are made with onions, barbecue sauce, and a hint of fresh herbs for a deliciously simple side dish for any day of the week! These can also be made on the grill in the summer months.
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Have you made these cheddar and bacon roasted red potatoes yet? Come on in and let me tell you about it!
Cheddar and Bacon Roasted Red Potatoes Ingredients
Potatoes, 2 pounds-ish, I like to use about 4 large red potatoes when I make this
Onion, ½, sliced or diced into smaller pieces if desired
Barbecue sauce, ⅓ cup
Bacon, diced ½ cup
Cheddar cheese, 1 ½ cups divided in half
Parsley, for garnish, if desired, but totally optional
Cheddar and Bacon Roasted Red Potatoes Directions
I always start with bacon when that is called for in a recipe, because it needs time to cook and then cool before it can be diced up. Be sure to save the bacon fat for candles!
To cook the bacon, spread it out on a cookie sheet, sprinkle with black pepper, if desired. Turn the oven on to 400 degrees, and place the bacon in the oven. Note, do not preheat the oven. Let the bacon warm up with the oven, and it will produce a more even cook on the bacon. Once the oven has come up to temperature, start checking on the bacon at five minute intervals until it has reached the desired level of crispiness. Then take it out, set aside to cool, and strain the bacon fat.
Leave the oven on at 400 degrees at this point.
Slice the potatoes into the desired size and thickness. Note that the size will determine the cooking time. The larger and thicker cut, the longer it will need to cook.
In a mixing bowl, put the potatoes, onions, barbecue sauce, and half of the cheese in. Mix it well until the sauce covers everything.
Spray a baking dish with a non-stick cooking spray, and then place the potatoes in the dish. Bake at 400 degrees for 45 minutes, or until the potatoes are fork-tender.
Fork tender means that you can pierce the potato with a fork, and it will go all the way through without any effort. If there is resistance, they need a few more minutes. If they fall apart, they are overdone.
Add the rest of the cheese and put it back in the oven just long enough for the cheese to melt. Then sprinkle with the diced up bacon pieces. If you’ve chosen to garnish with parsley, now would be the time for that as well.
Now serve and enjoy!
I recommend using red potatoes for this recipe because they don’t have as much starch in them as russetts do, and that means they are less likely to become mushy.
You can cut your potatoes to any size and thickness that you prefer. Just keep in mind that this will affect the cooking time needed. The bigger the potato pieces, the longer they’ll need to cook. I typically cut my potatoes in half, then dice into cubes or chunks from there.
I do not recommend peeling the potatoes. Simply make sure the skin is clean by rinsing in cold water, and scrubbing if necessary. Most of the nutritional value in a potato is found in the skin.
This is a recipe that can be made in the oven like I did here. But it can also be done in a foil packet on an outdoor grill in the summer. I love that because I’m getting a delicious summer side dish without heating up the house.
Why I Love This Recipe
I love this recipe because it is so simple to make. With just five ingredients that I always have at home, this recipe can be made at any time.
These cheddar and bacon roasted red potatoes are a crowd-pleaser! It is potatoes, cheese, and bacon. Literally the best combination ever, if you ask me. The barbecue sauce adds a nice smokey depth of flavor to compliment the bacon and onions. It is really easy to double or triple this recipe!
These are perfect for a family dinner, picnic, summer barbecue or camping trip, church potluck, or any time you need to feed a crowd with minimal effort.
Have you tried this cheddar and bacon roasted red potatoes recipe yourself? Are you a fan? Let me know your thoughts in the comments!
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