Confetti Potato Casserole

This potato casserole gets its “confetti” name from all the colorful bits mixed through it: red bell pepper, diced pimiento, and onion scattered among buttery cubed potatoes, then finished with melted cheddar and crumbled bacon on top.

The potatoes get a head start in the microwave before baking. That initial steam-cook ensures they are fully tender before they go into the oven, so the baking step is really just about building flavor, browning the edges, and melting the cheese.

Don’t skip the pimientos. They are milder and sweeter than the bell pepper and add a different color and flavor layer that plain peppers alone cannot match.

Pro Tips

• Cut potatoes into evenly sized cubes, about ¾ inch, so they cook at the same rate in the microwave. Uneven pieces mean some go mushy while others stay hard.
• Stir the potatoes at the 4-minute mark as directed. Microwave hot spots will overcook one side of the dish if you skip this.
• Cook and crumble the bacon ahead of time so it is ready when you need it. Adding raw bacon at the end will not give it time to crisp.
• Let the casserole rest 5 minutes after baking. The cheese firms up slightly and the potatoes hold together better for serving.

Variations

• Add a dollop of sour cream stirred into the potatoes before baking for a loaded baked potato feel.
• Toss in chopped green chiles for a Southwestern kick.
• Use smoked gouda instead of cheddar for a deeper, smokier cheese flavor that pairs well with the bacon.