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Fresno Potatoes

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Micha @ Cookin' Mimi

Ingredients

  • 10 -12 small or 4 medium red potatoes
  • 6 slices bacon cooked and diced
  • 2 Tablespoons dried or 1/4 cup fresh minced chives
  • 1 jalapeño seeded and diced
  • 1 cup chopped green or red bell pepper
  • 2 cups shredded sharp cheddar cheese
  • 2 Tablespoons flour
  • 1 1/2 cups sour cream
  • 1 cup milk
  • 1/3 cup Panko breadcrumbs
  • 4 Tablespoons melted butter
  • Salt
  • Pepped

Instructions

  1. Peel the potatoes if desired
  2. Place in a pot of salted water and cook for about 15 minutes or until the potatoes are almost done. You want them tender but not soft enough to smash.
  3. Drain and cool completely
  4. Cook the bacon and set aside.
  5. The bacon and potatoes could be cooked the night before and stored in the fridge.
  6. Preheat oven to 350 degree
  7. Whisk together the flour, sour cream, milk, and salt and pepper
  8. Butter or spray a 2 quart round baking dish
  9. Slice half of the potatoes and place in the dish
  10. Season lightly with salt and pepper
  11. Layer half of the chives, jalapeño, bell pepper and bacon over the potatoes
  12. Pour half of the sour cream and milk mixture over the potatoes and spread
  13. Top with cheese
  14. Repeat the layers
  15. Top with breadcrumbs and drizzle with butter
  16. Bake for 20 to 30 minutes or until golden brown and bubbling.
  17. Let rest for 10 minutes before serving.