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In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain, leaving the bacon fat in the skillet.
Sauté the Vegetables:
In the same skillet, using the bacon fat, add the diced onion and cook until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle in the smoked paprika, salt, and pepper, stirring to combine.
Cook the Potatoes:
Add the halved potatoes to the skillet, stirring to coat them in the bacon fat and seasonings. Cook over medium-high heat for about 10-15 minutes, turning occasionally, until the potatoes are golden and fork-tender.
Add Cheese and Bacon:
Reduce the heat to low. Drizzle cream or milk over the potatoes and sprinkle the shredded cheddar cheese evenly on top.
Scatter the crispy bacon pieces over the cheese. Cover the skillet with a lid or aluminum foil and let sit for 2-3 minutes until the cheese is melted and bubbly.
Garnish and Serve:
Garnish with chopped chives or parsley before serving directly from the skillet for a rustic presentation.
Storage Options:
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or back in a skillet over medium heat.
Freezer: This dish is best enjoyed fresh, as the potatoes and cheese may change texture when frozen and thawed.
Tips:
Potato Selection: Choose potatoes that hold their shape well when cooked, like baby potatoes or fingerlings.
Additional Flavors: Consider adding a splash of hot sauce or mustard to the cream for an extra layer of flavor.
Serving Suggestions: Serve as a side with grilled meats or add a fried egg on top for a complete meal.
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