Jalapeño Bacon Loaded Potatoes
Servings: 6 -8 servings
Ingredients
- 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
Toppings:
- Crumbled bacon
- Chopped tomatoes
- Sliced jalapeños
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.