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Jalapeño Bacon Loaded Potatoes
Author: Gaby Dalkin
  • 1 1/2 pounds small red or white-skinned potatoes
  • 1/8 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • ¾ cups shredded fontina cheese
  • ¾ cup shredded cheddar cheese
  • Finely chopped chives to garnish
  • Crumbled bacon
  • Chopped tomatoes
  • Sliced jalapeños
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, and seasoning; toss until the potatoes are well coated.
  3. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  4. Add the cheese in the last 5 minutes and allow to melt. Remove the potatoes from the oven, season to taste, top with chives, bacon, tomatoes and jalapeños and serve.