Feeding The Farmer
Cowboy Potatoes

Cowboy Potatoes

Crispy bacon, buttery-soft potatoes, and melty cheese baked together in a cast iron skillet—simple comfort food at its best.

Ingredients

• 1 package bacon, chopped

• ½ onion, diced

• 6–7 large russet potatoes, peeled and cubed

• 1 tsp salt

• 1 tsp black pepper

• 1–2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.

2. In a large cast iron skillet or Dutch oven, cook chopped bacon over medium heat until mostly crisp.

3. Add diced onion and sauté in the bacon grease until softened, about 3–4 minutes.

4. Stir in cubed potatoes and toss well to coat in the bacon grease.

5. Season with salt and pepper, stirring to distribute evenly.

6. Cover with a Dutch oven lid or foil and bake for 2 hours, stirring once halfway through if desired, until potatoes are tender and golden.

7. Remove from oven, sprinkle shredded cheese over the top, and let sit uncovered for a few minutes until melted.

8. Serve warm.

Optional Add-Ins / Variations

• Top with sliced green onions or chives

• Add minced garlic with the onion

• Stir in diced jalapeños for heat

• Finish with sour cream when serving