Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon fresh rosemary leaves, coarsely chopped
  • 1/2 pound bacon, chopped
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound baby Yukon gold potatoes, halved or quartered depending on size
  • salt and pepper to taste
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup Cheddar Jack cheese, shredded

Instruction

  • In a pan over medium heat, add bacon and cook, stirring occasionally, for about 2 to 3 minutes or until it begins to release fat. 
  • Add onions and garlic and cook, stirring occasionally, until limp and bacon is lightly browned but not crisp. Remove from pan with a slotted spoon and drain on paper towels.
  • Lightly spray the insides of a cast iron skillet with cooking spray.
  • In a bowl, combine potatoes, bacon mixture, and salt and pepper to taste. Transfer to prepared skillet and dot top with butter.
  •  Cover tightly with foil and bake in a 375 F oven for about 50 minutes to 1 hour or until potatoes are tender but still hold shape. Remove from heat.
  • In a bowl, whisk cream cheese until fluffy. Add sour cream and whisk together until blended. 
  • Spoon sour cream mixture over potatoes and stir together until combined. Sprinkle with cheese and the rosemary. 
  • Bake, uncovered, for about 6 to 10 minutes or until cheese is melted. Serve hot.