These easy cheesy potatoes with green bell pepper and yellow onion are only four ingredients away from a bite of heaven for breakfast, brunch, lunch, or dinner.
THE BEST Cheesy Potatoes
Potatoes. They’re the fail-safe side dish for any meal of the day. I love super creamy scalloped potatoes, can’t get enough of every holiday’s corn flake crusted cheesy funeral potatoes, and my weekend breakfast just isn’t the same without my daddy’s breakfast potatoes. But whaddya know?! There IS room for another classic. With just four ingredients (plus salt and pepper) this cheesy potato recipe is pretty basic, but sometimes, basic is best.
This simple potato dish comes from my days waiting tables at Market Street Grill in Salt Lake City, UT where I’d ask every table, “And would you like white rice or Market Street Potatoes with that?” to which 8 out of 10 times I’d find myself writing “w/ MSPot” on my ticket.
Those cheesy potatoes have stuck with me, and years later I finally discovered how to make them at home. I’m not sure what the chemistry is in this recipe that infuses so much flavor into it, but my oh my how it does.
What Is In Cheesy Potatoes
When you add it up—basic white potatoes, mild cheddar cheese, and yellow onion with bell pepper melted together—this simple potato side dish seems way too simple to become the fast and delicious dish it is.
Here’s what’s in these easy cheesy potatoes:
- Medium white potatoes—creamy and thin skinned
- Shredded mild cheddar cheese—melts smooth and creamy
- Yellow onion—green onion works too
- Green bell pepper—or red, orange, or yellow for a sweeter bite
- Kosher salt and coarsely ground black pepper—fresh ground pepper makes a difference
The Best Potatoes for Baked Cheesy Potatoes
Potatoes, po-tah-toes. They’re all the same. Or are they?
Choose thin-skin white potatoes for this recipe. With a nutty flavor and firm texture after cooking, the best potatoes for this dish are white potatoes. With their thin skin, this dish can be made with or without the skin intact.
Or, if its what’s on hand, medium size red potatoes work in this recipe too.
How to Make Cheesy Potatoes
Boil the potatoes for 10-15 minutes before combining with the other ingredients. Par-cooking the potatoes before baking gives them a head start before going in the oven. It also concentrates the glutens for a better, more supple bite.
While the potatoes boil, dice the onion and green bell pepper. This recipe calls for white onion, but I’ve made them with chopped green onion as well. Red onion would work too. And if you like the rainbow of peppers, choose another color or a combination. You don’t have to be too precious with measurements, and if you prefer more or less, go with what you like.
Coarse ground pepper gives the best bite. One of the hallmarks of this potato recipe is the heated bite of pepper chunks. Skip the pre-packaged pepper and coarsely grind the pepper yourself. The aroma and taste makes a difference and wins every time.
No need for butter or cream. There’s no butter or cream in these cheesy potatoes, just delicious, wholesome cheese that ties all the ingredients together.
Bake covered for 15 minutes, then uncovered for 5. Because the potatoes are already partially cooked, baking time is quick. Use non-stick foil or spray one side of foil with non-stick cooking spray before covering the baking dish tightly. Baking the potatoes covered keeps all the heat in and concentrates the flavors. At the end of baking, remove the foil and bake for about 5 minutes to slightly crisp the tops of the veggies and lightly brown the cheese if desired.
The Best Cheese for Cheesy Potatoes
Use mild cheddar cheese. While longer aged sharp cheddars have a more pungent taste, mild cheddar cheese has a higher moisture content (it isn’t aged as long so it isn’t as dry) making it a more gooey, meltable cheese.
Use freshly shredded cheese. Pre-shredded cheese is coated with a floury substance that keeps it from sticking, but it can also prevent it from melting smoothly and evenly. To be sure you get the best melt, shred the cheese yourself.
Add more cheese! When is cheese not a good thing? In my book, never. Add more to the mix and top as you desire.
What to Serve with Cheesy Potatoes
- How To Make The Best Grilled Salmon
- The Best Greek Chicken Marinade
- Parmesan Crusted Chicken
- Baby Back Ribs In the Instant Pot
- Crispy Baked Garlic Shrimp
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
- 10 white or red potatoes , about 3 1/2 to 4 pounds
- 1 1/2 cup shredded mild cheddar cheese
- 1/2 cup diced green or red bell pepper
- 1/2 cup diced yellow onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- Preheat the oven to 350 degrees. Place the unpeeled, whole potatoes in a large pot. Cover with water and bring to boil, then reduce to a simmer and cook for 10 to 15 minutes or until the potatoes are still firm, but not soft. Drain and cool.
- Depending on your preference, leave the skin on the potatoes or peel them. Cut the potatoes into 1-inch chunks and add to a large bowl. Toss the potatoes with the cheese, bell peppers, and onions, and season with the kosher salt and pepper.
- Spray a baking dish with nonstick cooking spray. Transfer the potato and cheese mixture into the baking dish, cover tightly with foil and bake for 15 minutes. Remove the foil and bake 5 minutes more. Serve hot for breakfast, brunch, or as a dinner side dish.
More Easy Potato Recipes
- Breakfast Potatoes
- How to Make the Best Mashed Potatoes
- The Best Buttery Parsley Potatoes
- Easy Creamy Au Gratin Potatoes
- Heavenly Funeral Potatoes Recipe
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