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


★★★★★ 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
  • 4-5
    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)

How to Make Cheesy Onions W/Peppers & Garlic Supper Potatoes


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

Printable Recipe Card

About Cheesy Onions W/Peppers & Garlic Supper Potatoes

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

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