Skillet Potatoes with Bacon and Parmesan Cheese

I was inspired by a picture I found on Pinterest that came from this blog to make these potatoes.  Instead of making my usual Twice Baked Potatoes to go along with my chicken for Sunday dinner, I decided to switch things up a bit.  A crispy potato dish was just what I was looking for.  This dish really is so versatile.  You can throw in whatever you have in your fridge or pantry.  Instead of parsley, you could add some dried rosemary or thyme.  You could throw in some smoked paprika and use Cheddar cheese.  You could use the same seasonings that were used in these spicy chili fries and have some spicy potato bites!  I was also thinking some Feta cheese would be amazing.  

Skillet Potatoes w/ Bacon & Parmesan Cheese

from: Jenn@eatcakefordinner

idea adapted from: here
(Printable Recipe)

3 russet potatoes

1/2 lb. bacon, diced

salt and pepper

2 Tbl. chopped fresh parsley

freshly grated Parmesan cheese

ranch dressing, for serving

Wash and dry potatoes.  Poke each potato with a fork a few times.  Wrap tightly in foil.  Bake in a 350 degree oven for 1 hour - 1 1/2 hours or until tender (really depends on how big your potatoes are).  Remove from oven and remove foil.  Allow to set for a few minutes or until cool enough to handle.  Use a sharp knife and carefully cut into cubes (the potatoes are very soft, so the slower you cut, the better).  I cut the potato in half lengthwise and then each half into thirds and then cut into cubes.  If you don't want to dice the potatoes, you could always just slice them into rounds instead.  Heat a large skillet over medium heat.  Add the diced bacon and fry until crisp.  Using a slotted spoon, remove bacon and set on a paper towel lined plate.  Reserve 1-2 Tablespoons of bacon grease in the pan.  Carefully add cubed potato pieces to the pan.  Season with salt and pepper.  Allow to cook for several minutes, without stirring, until potatoes are nice and browned and crisp.  Flip over and allow to brown on the other side.  Top with cooked bacon, chopped parsley and grated Parmesan cheese (as much as you like).  Allow the cheese to melt.  Serve plain or with ranch dressing.  Yield: 3-4 servings.      


Jenn's Notes: The key to crispy potatoes is to only flip them once.  Don't flip them until they are browned and crispy. I prefer these potatoes dipped in ranch dressing.