Bacon-Cheddar Potatoes

Our stovetop version of a bacon and Cheddar-topped baked potato is perfect for a weeknight side dish. To keep it superquick, cook the bacon in the microwave.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 8.8g
  • Saturated fat: 4.4g
  • Protein: 11.8g
  • Carbohydrate: 30.4g
  • Cholesterol: 26mg
  • Iron: 1.1mg
  • Sodium: 559mg
  • Calories from fat: 32%
  • Fiber: 3.6g
  • Calcium: 182mg


  • 3/4 cup water
  • 3 1/2 cups diced peeled baking potato (about 1 1/2 pounds)
  • 1 cup chopped green bell pepper
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon black pepper
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 3/4 cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
  • 6 bacon slices, cooked and crumbled


  1. Bring 3/4 cup water to a boil in a medium saucepan. Add potato, bell pepper, 1/8 teaspoon salt, and black pepper; cook 15 minutes or until potato is tender, stirring once.
  2. . Remove potato mixture from heat; stir in remaining 1/8 teaspoon salt, green onions, parsley, and cheese. Let stand 2 minutes or until cheese melts. Sprinkle with bacon.
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