Cheesy Onions W/Peppers & Garlic Supper Potatoes

Rose Mary Mogan

By
@cookinginillinois

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

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8 OR MORE DEPENDING ON PORTION SIZE
Prep:
25 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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
4-5
mini sweet peppers (cut into rings)
1/4 stick
butter
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)

Step-By-Step

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.
2Chop all 3 onions & bell peppers, then cut mini sweet peppers into rings, and add to a large colander.
3Peel & cube potatoes and add to same colander.
4Heat oil and butter over low heat, wash all of the veggies througly, drain and add to skillet.
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.
6While potatoes are cooking, grate the Cheese if not already grated.
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.
8Add the shredded white cheddar cheese, and carefully stir to mix cheese into potatoes, cover with lid about 2-3 minutes.
9Remove lid then top potatoes with the mild cheddar cheese.
10Sprinkle bacon on top of cheese. Cover again for about 5 minutes till cheese melts.Serve and enjoy.
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