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Servings: 2

Weight Watcher Smart Points: 20

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 tablespoons Canola Oil
  • 1 teaspoon Ground Pepper
  • 2 Jalapeno Peppers
  • ½ of a Large Onion
  • ¼ cup Real Bacon Bits
  • 4 Russet Potatoes (medium size)
  • ¼ teaspoon Salt
  • ½ cup Shredded Cheddar Cheese


  1. Preheat the oven to 350 degrees F
  2. Cut the potatoes into about 1 1/2 inch pieces and add them to a medium size bowl
  3. Cut the onion into pieces that are slightly smaller than the potatoes, and add them to the bowl.Next cut the jalapeno peppers in half lengthwise and remove the seeds (unless you like a lot of heat)
  4. Slice the jalapenos into strips by cutting them widthwise, and add them to the bowl with the potatoes
  5. Next, add the salt and pepper to the bowl.Mix together so that the salt and pepper coat all of the ingredients
  6. Heat an iron (or oven safe) skillet on medium heat, and add the oil
  7. Then add the bacon bits, and all of the ingredients in the bowl to the skillet
  8. Stir the potatoes so that they mix in with the bacon.Continue to stir all of the ingredients as they cook
  9. Once the potatoes start to get crisp and turn a golden color, remove them from the skillet on to a paper towel to absorb the excess oil.Put the potatoes into an oven-safe skillet
  10. Top the potatoes with the cheese
  11. Add the skillet to the preheated oven for about 8 minutes until the cheese is melted
  12. Serve warm.

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