Breakfast Potatoes

These baked breakfast potatoes are flavored with a touch of ground cumin and topped with sharp Cheddar cheese and crisp bacon--a perfect side for scrambled eggs!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 515 Calories

Ingredients

• 2 tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon ground cumin
• ¼ cup shredded sharp Cheddar cheese
• 4 slices bacon, chopped
• 1 onion, roughly chopped
• 4 medium russet potatoes
• ¼ cup butter, cut into 4 pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut potatoes into fourths and place in a large bowl with onion. Add olive oil, cumin, salt, and pepper; toss to coat. Cover with plastic wrap and place in the refrigerator until oven is preheated.

Step 3

Spread potato-onion mixture in an even layer on a baking sheet. Place butter on top of the potatoes, 1 piece at each corner.

Step 4

Bake in the preheated oven until potatoes are tender, about 30 minutes.

Step 5

While potatoes are baking, cook bacon in a skillet over medium heat, stirring frequently, until evenly browned, 10 to 12 minutes. Remove to a paper towel-lined plate to drain.

Step 6

Transfer cooked potatoes to a serving platter. Top with Cheddar cheese and bacon.