Fiesta Potatoes

Loaded mashed potatoes meet a cheesy bacon casserole in this straightforward side that practically begs for a weeknight repeat. Sauteed green bell pepper and onion get folded into hot mashed potatoes along with crumbled bacon and a generous pile of grated cheddar.

Folding everything in while the potatoes are still hot is key. The residual heat starts melting the cheese throughout, so you get pockets of gooey cheddar in every bite instead of just a layer on top.

A quick pass under the broiler crisps the remaining cheese into a golden, bubbly cap. Watch it closely because broilers run hot and that cheese can go from golden to burnt in under a minute.

Chef Tips

• Use leftover mashed potatoes and this becomes a 15-minute assembly job. Just reheat them before folding in the other ingredients so the cheese melts properly.
• Cook the bacon until it snaps when you bend it. Chewy bacon disappears into the potatoes, but crisp bacon keeps its texture and adds crunch.
• Sautee the peppers and onions until they soften but still have a little bite. Mushy vegetables won’t add any contrast to the creamy potatoes.

Variations

• Swap the green bell pepper for roasted poblanos and add a pinch of cumin to lean into the fiesta name with some Southwestern heat.
• Use pepper jack cheese instead of cheddar for a spicier kick.
• Stir in a dollop of sour cream with the mashed potatoes for extra tang and richness.