Cheesy Onions W/Peppers & Garlic Supper Potatoes

★★★★★ 2 Reviews
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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

serves 6-8 OR MORE DEPENDING ON PORTION SIZE
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients

  • 4 lb
    russet potatoes, peeled & cubed (or potatoes of choice)
  • 1 lg
    yellow onion, chopped
  • 1 md
    red onion chopped
  • 1 sm
    bunch green onions, chopped
  • 1 lg
    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)
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How To Make

  • 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.
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