Bacon and Cheese Taters (Dutch Oven Recipe)


1 pound bacon
1 onion, finely diced
2 jalapeños, seeded and chopped
6 medium potatoes, finely diced
1 package (8 ounces) cream cheese, cubed
1 cup shredded Monterey Jack cheese, divided
salt and pepper, to taste


Use a 10-inch Dutch oven and 25 briquettes.

In a Dutch oven over eight briquettes, cook the bacon until crisp. Remove the bacon, set aside, and drain off most of the fat. Add the onions and peppers to the oven and cook for 5 minutes. Add the potatoes and cook, covered, for 5 minutes more. Crumble the bacon and add to the oven, then add the cream cheese, half of the shredded cheese, salt, and pepper. Cover and bake with 17 briquettes on the lid for 45 minutes, stirring every 10 minutes. Top with the remaining shredded cheese before serving.

Please see the specific instructions for cooking outdoors with a Dutch oven above, in the recipe introduction.


10 servings

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