Steakhouse Inspired Skillet Potatoes

Potatoes, sour cream, bacon and green onions. All the best of the steakhouse baked potato, but without the wait for the potatoes to bake in the oven.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  slices bacon, chopped into bite size pieces
• 6  green onions, sliced on the bias
• 2  lbs yukon gold potatoes, chopped into 3/4-inch pieces
• 1  cup sour cream
• 1  cup water
•  salt and pepper

Directions

1. Wash and chop the potatoes. Transfer them to a bowl of water to prevent browning.
2. Heat a skillet over medium high heat.
3. Add the bacon, and cook until crisp. When cooked, remove the bacon to a paper towel to drain.
4. While the bacon is cooking, wash and cut the green onions on the bias, making sure to use both the whites and the greens.
5. After removing the bacon, add the potatoes (make sure that you drain most of the water off before adding to the skillet). Scrape up the bacon drippings from the bottom of the pan. It should just take a minute or so.
6. Add the sour cream, water and pepper to taste. Do not add any salt that this time, as the bacon's salt level may vary from brand to brand.
7. Bring the mixture up to a gentle boil. Let it boil for 17 - 19 minutes, or until the potatoes are done.
8. THE SAUCE WILL BE THIN. After the potatoes are cooked, turn the heat to low, and allow the sauce to thicken, in about 3 - 5 minutes.
9. When the sauce is thicken, add the bacon and mix inches Taste to see if the potatoes need more salt after adding the bacon.
10. Serve topped with a generous portion of green onion.