Cheesy Bacon Potato Skillet

Ingredients

• 380 g Potatoes (cut into dice or wavy sticks)
• 70 g Onion (about 1/4 medium onion, finely chopped)
• 20 g Bacon (cut into small pieces)
• 1 tbsp Cooking oil (vegetable or canola oil)
• 3 pinches Salt (about 1 g)
• 10 g Unsalted butter (cut into small cubes)
• 100 ml Milk (whole or 2% milk)
• 72 g Cheddar cheese (shredded)
• to taste Black pepper powder (freshly ground preferred)
• 1 tbsp Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the potatoes

   Wash the potatoes, then cut them into your preferred shape (dice, sticks, or wavy cuts). Toss lightly with a splash of water to keep them moist.

   Time: PT3M

2. Microwave the potatoes

   Spread the potatoes in a single layer on a microwave‑safe plate. Microwave on high (≈700 W) for 3 minutes until they are just softened but still firm.

   Time: PT3M

3. Start pan‑frying

   Heat 1 tbsp cooking oil in a skillet over medium‑high heat. Add the microwaved potatoes, sprinkle with 3 pinches of salt, and stir‑fry, turning frequently, until the potatoes are golden brown (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium‑high

4. Add bacon and onion

   Push the potatoes to one side of the pan. Add 10 g butter and the bacon pieces; fry until the bacon starts to crisp (≈2 minutes). Then add the chopped onion and continue cooking until the onion becomes translucent (≈2 minutes).

   Time: PT4M

   Temperature: Medium

5. Create the cheesy sauce

   Pour 100 ml milk over the mixture, stir, then sprinkle the shredded cheddar cheese. Reduce heat to low and stir gently until the cheese melts into a smooth sauce, coating the potatoes.

   Time: PT2M

   Temperature: Low

6. Finish and serve

   Season with freshly ground black pepper to taste, give a final gentle stir, then transfer to a serving plate. Garnish with chopped parsley for color.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Onion: Shallots, Leeks
• Instead of Bacon: Smoked turkey bacon, Pancetta
• Instead of Cooking oil: Olive oil, Butter
• Instead of Salt: Sea salt, Kosher salt
• Instead of Unsalted butter: Margarine, Olive oil
• Instead of Milk: Half‑and‑half, Almond milk (for dairy‑free)
• Instead of Cheddar cheese: Gruyère, Monterey Jack
• Instead of Black pepper powder: White pepper, Paprika
• Instead of Fresh parsley: Cilantro, Chives

Equipment Needed

• Chef's knife
• Cutting board
• Microwave‑safe plate or bowl
• Frying pan or skillet (10‑12 inch)
• Spatula or wooden spoon
• Measuring spoons & cup (optional)

Critical Steps — Do Not Skip

• Microwave the potatoes just until softened – overcooking makes them mushy.
• Achieve a golden brown crust in the skillet without burning.
• Melt the cheese over low heat to keep the sauce smooth.

Chef Tips from the Video

• Use wavy‑cut potatoes for extra surface area – they hold more sauce.
• A high‑quality sharp cheddar gives the best melt and flavor.
• Finish with a pinch of smoked paprika for an extra depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut potatoes a day ahead and keep them submerged in water in the fridge.
• Cook the bacon separately and store; add at the end to retain crispness.