Cheesy Onions W/Peppers & Garlic Supper Potatoes

Rose Mary Mogan


I usually make a version of these potatoes for breakfast, but switched up just a few of the ingredients & made these for supper/dinner.

The DOUBLE CHEDDAR ADDITION really added a lot of flavor. I added the Kerry Gold White BallyShannon Cheddar Cheese as well as Mild cheddar, & then using crumbled bacon for the additional flavor, really ENHANCED THE FLAVORS OF THIS DISH, not to mention the 3 types of onions & the colorful sweet peppers that I used.

The aroma was so strong you could smell it outside. My neighbor asked me what was I cooking? Said it really smelled like dinner time. SMILE

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★★★★★ 2 votes
25 Min
25 Min
Stove Top


4 lb
russet potatoes, peeled & cubed (or potatoes of choice)
1 large
yellow onion, chopped
1 medium
red onion chopped
1 small
bunch green onions, chopped
1 large
green bell pepper, chopped
mini sweet peppers (cut into rings)
1/4 stick
2 Tbsp
olive oil or canola
8 clove
garlic minced or chopped fine (less if desired)
2 tsp
each kosher salt & coarse black pepper (more or less as desired)
1 Tbsp
dried chopped chive
2 1/2 oz
pkg. crumbled real bacon
1 1/2 c
kerry gold ballyshannon white cheddar cheese,shredded
2 c
mild cheddar cheese (shredded)


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1You will need a large skillet, with lid, I used a 16 inch size. Add butter and olive or canola oil to skillet, & leave on stove till ready to heat & start cooking.

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2Chop all 3 onions & bell peppers, then cut mini sweet peppers into rings, and add to a large colander.

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3Peel & cube potatoes and add to same colander.

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4Heat oil and butter over low heat, wash all of the veggies througly, drain and add to skillet.

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5Add the chopped or minced garlic, salt & pepper, and chopped chive. Stir to make sure they are not sticking and heat is medium low. Cover with lid and continue to cook.

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6While potatoes are cooking, grate the Cheese if not already grated.

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7Check potatoes to make sure they are not sticking and all the liquid has not evaporated. If it has,add 1/4 to 1/3 cup of water, just enough to create steam and prevent potatoes from sticking. Cover with lid and continue to cook till potatoes are tender for a total time of about 20 to 25 minutes.

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8Add the shredded white cheddar cheese, and carefully stir to mix cheese into potatoes, cover with lid about 2-3 minutes.

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9Remove lid then top potatoes with the mild cheddar cheese.

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10Sprinkle bacon on top of cheese. Cover again for about 5 minutes till cheese melts.Serve and enjoy.

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11Turn off heat when cheese has melted. Serve and enjoy.

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy