Ingredients
- 4 medium potatoes, peeled & cubed
- 6 strips of bacon, cooked & crumbled
- Rotisserie chicken, shredded
- 1 tbsp. olive oil
- 1 small yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups monterrey jack cheese, shredded
- sour cream
- green onions
- salt & pepper
Preparation
Step 1
Cook bacon in the oven on a cookie sheet lined with heavy duty foil on 400 for about 15 minutes. Don’t wait on your oven to heat up to 400, just pop in the over right when you turn it on. You will never go back to frying or microwaving. Promise! While bacon cooks, peel and cube potatoes. Cover in water and boil until they are very soft. Stick a fork in and you will know. In a large skillet, heat olive oil and saute onions and bell pepper. Add potatoes and cook for about 5 more minutes. Add about a tsp. of Cajun seasoning. Then add shredded chicken, crumbled bacon and cheese. Cover the skillet with a lid and cook until cheese is melted. Season with salt and pepper and top with plenty of sour cream and green onions. This is now my go-to-meal for my boys when Brian and I have a babysitter. And if you don’t want to mess with the chicken, it would still be great and even easier without it. Don’t skip the bacon though.