If you’re anything like me, you’re always on the hunt for those comforting, crowd-pleasing dishes that come together without a fuss but still feel like something special. That’s exactly what these Crispy Cheese and Turkey Bacon Potatoes are all about. This recipe is loaded with flavor, texture, and cheesy goodness — everything we love in a cozy, savory dish. Whether you’re planning a laid-back brunch or need a hearty side for your weeknight dinner, this one hits the spot every time.
I first whipped this up on a Sunday morning when I had a few leftover potatoes and some turkey bacon in the fridge that needed using. I figured, “Why not toss it all together and see what happens?” The result? Crispy, golden potatoes with melty cheddar cheese and savory turkey bacon — basically, all the best breakfast flavors in one sizzling-hot pan.
Let’s be real: it’s hard to go wrong with cheese and potatoes. But what makes this version stand out is the smoky paprika, garlicky seasoning, and the fact that we’re keeping things on the lighter side with turkey bacon. Add a dollop of sour cream and a sprinkle of green onions (if you’re feeling fancy), and you’ve got a dish that’s both comforting and seriously satisfying.
So let’s get started with how to bring this crispy, cheesy masterpiece to life.
Ingredients You’ll Need
For the Potatoes:
4 medium russet potatoes, diced into small cubes
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
For the Toppings:
6 slices turkey bacon, chopped
1 ½ cups shredded cheddar cheese
2 green onions, thinly sliced (optional)
Sour cream for serving (optional)
STEP 1: PREP YOUR POTATOES
Start by preheating your oven to 425°F (220°C). This high heat is what helps get those perfect crispy edges on the potatoes — trust me, it’s worth the wait.
Line a large baking sheet with parchment paper (or just lightly grease it if you don’t have any parchment on hand). This helps keep everything from sticking and makes cleanup way easier later on.
In a big bowl, toss your diced russet potatoes with olive oil, salt, pepper, garlic powder, smoked paprika, and onion powder. Give them a good mix — every little cube should be coated in that delicious, seasoned oil.
Tip: Make sure your potato cubes are all roughly the same size so they roast evenly. Smaller cubes mean crispier bites, which is exactly what we want here.
STEP 2: ROAST TO CRISPY PERFECTION
Spread the seasoned potatoes out in a single layer on your prepared baking sheet. You don’t want them piled up or overcrowded — they need a bit of space between them to really crisp up. If they’re too close together, they’ll steam instead of roast (and no one wants soggy potatoes).
Pop them into your preheated oven and roast for 25 to 30 minutes, giving them a good stir about halfway through to make sure all sides get golden and crispy. The smell of the garlic and paprika roasting is going to be so good.
While those are doing their thing in the oven, it’s time to move on to the turkey bacon.
STEP 3: COOK THE TURKEY BACON
Grab a skillet and set it over medium heat. Add your chopped turkey bacon and cook it until it’s nice and crisp. This usually takes about 5 to 7 minutes, depending on how thick your bacon slices are.
Once they’re done, transfer the pieces to a paper towel-lined plate to soak up any extra grease. Even though turkey bacon is leaner than regular bacon, this step helps keep the final dish from feeling too heavy.
By the time your bacon’s crisped up, your potatoes should be just about done roasting. And that means it’s time to bring it all together…
Melty Cheese, Crispy Bacon, and All the Flavor
Welcome back! So by now, your potatoes should be sizzling and golden from the oven, and your turkey bacon is crisped to perfection. This is where the magic really starts to happen. We’re going to layer on that gooey cheddar cheese, top it with the bacon, and pop it all back in the oven for a few final minutes to bring it all together.
And let me just say — when you pull that tray out and see melted cheese bubbling around those crispy potato edges? Pure comfort food joy. Let’s jump right back in.
STEP 4: ADD THE CHEESE AND BACON
Once your potatoes are golden and crisp (and honestly, it’s hard not to sneak a bite at this point), take the baking tray out of the oven.
Now, sprinkle your cooked turkey bacon evenly across the top of the potatoes. You want to make sure there’s a little bit of bacon in every bite — it adds that salty, smoky flavor that balances so well with the creamy cheddar.
Next, add the shredded cheddar cheese all over the top. Don’t worry if it seems like a lot — it’ll melt down beautifully and give the dish that irresistible gooey finish.
Pop the tray back into the oven for another 5 minutes, just until the cheese is completely melted and bubbly. Keep an eye on it — you don’t want it to burn, just melt into those crispy crevices.
STEP 5: FINISH AND GARNISH
Once the cheese is looking melty and gorgeous, pull the tray out of the oven and set it on the counter. If you’re using green onions, sprinkle those over the top now. The fresh, sharp flavor of green onion adds a nice contrast to the richness of the dish.
You can serve it just like this — straight from the pan to plate — or, if you’re feeling extra, add a dollop of sour cream on top of each serving. That creamy tang really plays off the sharp cheddar and smoky bacon.
And that’s it — your cheesy, crispy, flavor-packed potatoes are ready to go!
Tips and Easy Variations
1. Use Russet Potatoes for Best Results
Russets get nice and crispy thanks to their higher starch content. If you use a waxier variety like Yukon Golds, they’ll still taste great, but the texture won’t be quite as crispy.
2. Want It Spicy? Add Some Heat
Try tossing a pinch of red pepper flakes in with the seasoning mix before roasting. Or, drizzle a little hot sauce on top right before serving for a spicy kick.
3. Change Up the Cheese
Cheddar is a classic, but feel free to mix in some Monterey Jack, pepper jack, or even a Mexican blend if that’s what you have on hand. Just about any melty cheese will work.
4. Make It a Meal
This recipe works beautifully as a side dish, but you can turn it into a full meal by topping it with a fried egg or serving it alongside a simple green salad. It also pairs great with grilled chicken or roasted veggies.
5. Make Ahead and Reheat
These potatoes reheat surprisingly well. Just pop them back in a hot oven (around 375°F) for 10-12 minutes until warmed through. They’ll be almost as good as fresh — perfect for meal prep or leftovers.
6. Skip the Bacon? No Problem
You can leave out the turkey bacon entirely or swap it for vegetarian bacon or chopped mushrooms sautéed until crispy. Either option adds great texture and keeps the dish satisfying.
Your Questions Answered + Final Thoughts
We’ve roasted, crisped, sprinkled, and melted our way to one seriously satisfying dish — and now, it’s time to wrap things up! But before we get to the final notes, let’s answer a few common questions that tend to pop up when making this kind of recipe. Whether it’s about reheating, swapping ingredients, or making it ahead, I’ve got you covered.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can prep and roast the potatoes ahead of time, then just reheat them in the oven at 375°F for about 10-12 minutes before adding the cheese and bacon. Finish it off with that final 5-minute melt and it’ll taste just like fresh.
2. What’s the best way to store leftovers?
Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispiness — microwaving will soften the texture.
3. Can I use regular bacon instead of turkey bacon?
Absolutely. If you prefer pork bacon, go for it! Just cook and crumble it the same way. The recipe works equally well with either — turkey bacon just keeps it a little lighter.
4. What other cheeses work well in this dish?
Cheddar is classic, but Monterey Jack, mozzarella, pepper jack, or a Mexican cheese blend all melt beautifully. Feel free to mix a couple of types together for more flavor.
5. How can I make this dish vegetarian?
Skip the turkey bacon and replace it with sautéed mushrooms, vegetarian bacon, or even crispy tofu crumbles for that savory, chewy bite. Just be sure to season well for flavor.
6. Can I make this in an air fryer instead of the oven?
You can! Just reduce the cooking time slightly. Toss the potatoes in seasoning and air fry at 400°F for 15-20 minutes, shaking halfway through. Then top with cheese and bacon and return to the air fryer for 2-3 more minutes until melted.
7. Is it okay to use frozen diced potatoes?
Yes — just make sure they’re thawed and well-drained. They won’t get quite as crispy as fresh potatoes, but it’s a great shortcut when you’re short on time.
Final Thoughts
I love how simple and versatile this dish is — whether you’re cooking for your family on a weekend morning or looking for a hearty, cheesy side to round out dinner, these Crispy Cheese and Turkey Bacon Potatoes totally deliver. The crispy edges, smoky bacon, melted cheese, and that optional dollop of sour cream? It all comes together to create that feel-good, homemade flavor we all crave.
It’s also one of those dishes that you can really make your own. Don’t be afraid to play with the seasonings, switch up the toppings, or even serve it as a base for something bigger (hello, loaded breakfast bowls!). And if you have picky eaters in the house, this is a great go-to because it’s customizable and pretty much everyone loves potatoes and cheese.
Print
Crispy Cheese and Turkey Bacon Potatoes
Description
This hearty and flavorful dish combines crispy golden potatoes with melted cheese and savory turkey bacon, perfect as a comforting side or a satisfying main. With a balance of textures and savory richness, it’s great for brunch, lunch, or dinner.
Ingredients
For the potatoes:
4 medium russet potatoes, diced into small cubes
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
For the toppings:
6 slices turkey bacon, chopped
1 ½ cups shredded cheddar cheese
2 green onions, thinly sliced (optional)
Sour cream for serving (optional)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the diced potatoes with olive oil, salt, pepper, garlic powder, paprika, and onion powder until evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are golden and crispy.
While the potatoes roast, cook the turkey bacon in a skillet over medium heat until crisp. Remove and drain on paper towels.
Once the potatoes are crispy, remove the tray from the oven. Sprinkle the cooked turkey bacon and shredded cheddar cheese evenly over the top.
Return the tray to the oven for 5 more minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with sliced green onions, if using. Serve hot, optionally topped with sour cream.
Notes
Use russet potatoes for a crispier texture. For extra flavor, add a dash of hot sauce or red pepper flakes before roasting. You can swap in Monterey Jack or a cheese blend if you prefer. This dish reheats well, making it great for meal prep.
