Potatoes are almost mandatory at Christmas and these are the kind you want on the table.
They’re fiery (compliments of our Reaper Sriracha Sauce) and covered in cheese and bacon. If you really wanted to take these to the next level, you could add a couple of dollops of sour cream – though you’ll want to stir in a few drops of extra Reaper Sriracha Sauce if you do that.
By the time you add the green onions, you’re going to be salivating.
The key (besides the Reaper Sriracha Sauce, of course) is the bacon grease used to coat and cook the potatoes. That makes it impossible to transform this into anything suitable for vegetarians, so we suggest letting them bring their own potatoes to Christmas lunch and seeing which batch disappears first. (You already know the answer.) And that means you’d be wise to go ahead and double this recipe right now.
You’ll definitely thank yourself for that.
Ingredients
½ pound Bacon
3 large Russet potatoes, peeled, cut into ½” cubes
1 teaspoon Mad Dog 357 Reaper Sriracha Sauce
1 teaspoon salt
¾ teaspoon Black pepper
1½ cups Cheddar cheese, shredded
3 each Green onions, thinly sliced
Preparation
Preheat your oven to 400ºF and line a baking sheet with foil (shiny side up).
Place the bacon on the baking sheet and cook in the oven until the bacon is done to your liking. Remove from the oven, chop the bacon on a separate plate, and set aside to keep warm.
Place the potatoes on the bacon grease and add the Mad Dog 357 Reaper Sriracha Sauce, toss to coat the potatoes in the grease and sauce. Spread into a single layer and sprinkle with the salt and pepper. Place in the oven and bake for about an hour, stirring the potatoes every 15 to 20 minutes.
Sprinkle over the shredded cheese and chopped bacon and return to the oven to bake for a couple of minutes until the cheese is melted. Remove from the oven and transfer to a serving dish (or just serve on the tray) and sprinkle over the green onions.