Crispy Cheese and Turkey Bacon Potatoes

If you’re anything like me, you have a soft spot for comfort food that’s easy to throw together but still feels like something special. That’s exactly what these Crispy Cheese and Turkey Bacon Potatoes are all about. Whether you’re serving them up at brunch, making them the star of your dinner spread, or just sneaking bites straight from the pan, they’re seriously irresistible.

I actually whipped these up one lazy Saturday morning when I had some leftover turkey bacon and a few potatoes hanging out in the pantry. I wasn’t expecting anything life-changing, but once that melty cheese hit those crispy edges and that smoky bacon came into play—let’s just say this recipe earned a permanent spot in my weekend rotation.

This dish brings together simple pantry staples and turns them into something that feels indulgent without being heavy. It’s also super flexible, which I love. You can easily tweak the seasonings, use your favorite cheese blend, or even pile on a fried egg for a heartier meal.

Let’s jump into the first steps so you can see just how easy it is to bring these golden, cheesy bites of goodness to life.

Ingredients You’ll Need

• 4 medium russet potatoes, diced

• 4 slices turkey bacon, chopped

• 1 1/2 cups shredded cheddar cheese

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• 2 green onions, sliced (optional for garnish)

• Sour cream for serving (optional)

STEP 1: PREHEAT & PREP YOUR PAN

Start by preheating your oven to 425°F (220°C). You’ll also want to line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

STEP 2: SEASON THE POTATOES

In a large mixing bowl, toss your diced russet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure every piece is well coated—you want each bite to be flavorful and perfectly seasoned. I like to use my hands here to really get the seasoning into every crevice of the potatoes.

This step is key to building flavor from the ground up. The garlic powder and paprika bring warmth and depth, and the olive oil helps create that perfect crispy edge once they hit the oven.

this recipe

STEP 3: ROAST UNTIL GOLDEN & CRISPY

Spread the seasoned potatoes out in a single layer on your prepared baking sheet. Don’t overcrowd the pan—this helps them roast rather than steam, giving you that crave-worthy crispiness.

Pop them in the oven and roast for 25–30 minutes, flipping the potatoes halfway through so they crisp up evenly on all sides. You’ll know they’re ready when they’re beautifully golden and fork-tender, with those toasty, crunchy corners that are always the first to disappear.

Alright, so you’ve got your potatoes roasting away in the oven—golden, crispy, and packed with flavor. Now comes the fun part: layering on all that cheesy goodness and the crispy turkey bacon. This is where the dish really starts to shine.

One of my favorite things about this recipe is that it feels indulgent, but it’s still made with simple ingredients that are easy to find and easy to work with. Turkey bacon gives you that satisfying crunch and savory bite without being overly greasy, and the sharp cheddar melts perfectly into the warm potatoes. It’s the kind of dish that looks and smells like you spent way more time on it than you actually did.

Let’s jump back into the next steps and finish up this delicious side.

STEP 4: COOK THE TURKEY BACON

While your potatoes are roasting, grab a skillet and set it over medium heat. Add your chopped turkey bacon and cook until it’s nice and crispy—this usually takes about 6–8 minutes, depending on your stove and the thickness of your bacon.

Make sure to stir occasionally so all the pieces cook evenly. Once it’s done, transfer the bacon to a paper towel-lined plate to drain any excess oil. You want those crispy bits to stay crunchy when they go on top of the potatoes.

Pro tip: Don’t discard all the little browned bits left in the pan—they’re packed with flavor! If you’re feeling adventurous, you can toss a spoonful of them into the final dish before baking it with the cheese.

STEP 5: ADD THE BACON AND CHEESE

Once your potatoes are out of the oven and perfectly golden, it’s time to take things up a notch.

Sprinkle the cooked turkey bacon evenly over the roasted potatoes, making sure every bite gets a little taste of that salty, smoky crunch. Then grab your shredded cheddar cheese and sprinkle it generously over the top.

You want enough cheese to cover everything in a gooey, melty blanket, but not so much that it overwhelms the other flavors. If you’re like me and love a little variety, you can mix in pepper jack for a hint of spice or some mozzarella for an extra stretchy finish.

STEP 6: MELT AND BUBBLE

Return the baking sheet to the oven for another 5–7 minutes, just until the cheese is melted, bubbly, and starting to brown slightly around the edges.

At this point, your kitchen is going to smell amazing. You’ll know it’s ready when the cheese looks irresistible and the bacon has settled nicely into the top layer.

Let the potatoes cool for a few minutes before serving—this helps everything set up just enough so the cheese doesn’t slide right off the first time you try to dig in.

Optional Toppings & Variations

Once everything is out of the oven, you can absolutely serve these crispy cheese and turkey bacon potatoes as-is, and they’ll be a total hit. But if you want to add a little something extra, here are a few of my favorite finishing touches:

• Sliced green onions – They add a pop of color and a nice fresh bite to cut through the richness.

• Sour cream – Cool, creamy, and tangy. A dollop on the side makes every bite even better.

• Fried egg on top – Turn this into a full-on breakfast or brunch meal by topping it with a sunny-side-up egg. The runny yolk? So good with the crispy potatoes.

• Hot sauce or sriracha – If you like a kick, this is an easy way to add heat.

This dish is super adaptable, which makes it perfect for using what you have on hand. Swap the cheddar for gouda, use red or Yukon gold potatoes if you prefer, or even add in a few veggies like sautéed peppers or onions for a little extra substance.