1 lb sliced bacon
4 large ruset potatoes, diced
1 1/2 t Kosher salt
1 t freshly ground black pepper
1 1/2 cgrated cheddar cheese
2 green onions, sliced thin as a garnish
Preheat the oven to 400 F. For easy cleanup, completely cover the sheet pan with tin foil. Bake the bacon in the oven for about 15 – 20 min until crispy. Remove from oven, transfer the bacon to a paper towel lined plate to absorb the extra bacon grease and let cool. When cooled, crumble the strips of bacon into small bacon pieces. There should be a few T bacon grease on the baking pan, if there’s too much, you can absorb some with a paper towel. You’ll need this bacon grease for the potatoes. Dice up all the potatoes. Keep a big bowl of water near your cutting board to drop the potato pieces into, to keep the cut sides of the potatoes from turning brown. Remove the potatoes from the bowl of water and put them on the baking pan and toss them around to coat in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 min, remove from oven and toss them around again to keep them from sticking to the pan. Bake for an additional 20 min. Remove pan from the oven to toss around again, to make sure that none of the potatoes are sticking to the pan. Bake another 15 min. Remove potatoes from the oven, toss again and sprinkle with grated cheese and bacon pieces. Return the baking pan back to the oven, until the cheese has melted. Garnish with sliced green onions just before serving and enjoy!