While this delicious potato skillet is a wonderful side dish, it’s satisfying enough to be a main course, too. The skillet prep takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it’s still good, old-fashioned comfort food at its best!
—Marie Peterson, DeForest, WI
Takes: 30 min. • Makes: 4 servings
6 bacon strips, diced
1 medium onion, chopped
4 cups sliced peeled cooked potatoes
1/2 tsp. salt
1 pkg. (10 oz.) frozen peas, cooked and drained
2 cups shredded sharp cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup whole milk
1. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 Tbsp. drippings. In the drippings, saute onion until tender.
2. Layer skillet with potatoes, salt, peas, 1 cup cheese and the bacon. Reduce heat; cover and simmer for 10 minutes or until heated through.
3. Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.
Per serving: 679 cal., 44g fat (17g sat. fat), 82mg chol., 1038mg sod., 48g carb. (9g sugars, 7g fiber), 23g pro.