I don’t normally cook things like this, but every once in a while I get a real craving for skillet fried potatoes. Growing up in Wisconsin we ate a lot of potatoes, and one of my favorite dishes was simply potatoes and onions cooked in butter. This recipe improves on that with the addition of cheese and, like any other respectable loaded potato, bacon.
If you don’t have chives, you can use swap in the green part of a bunching onion, or scallions.
Loaded Skillet Potatoes
1-2 slices thick cut bacon
3/4 pound new potatoes
1 clove garlic
1 small white onion
2 tablespoons cream cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh chives
Salt and pepper
In a large skillet, cook the bacon until crisp. Set aside on a paper towel. Do not drain the skillet.
Slice the potatoes into rounds and add them to the hot skillet with the bacon drippings. Mince the garlic, and dice onion. Add the garlic and onion to the skillet. Cook over medium until potatoes are tender but not mushy.
Stir in cream cheese and cover briefly to help the cheese melt. Once the cream cheese is fully incorporated, season to taste. Scatter on the cheddar cheese. Crumble the cooked bacon and sprinkle it, along with the chives, onto the potatoes. Do not stir. Remove from heat, and let potatoes rest about 5 minutes before serving.