Bacon and Cheddar Potatoes

01Method

1. 1

   Heat the oven to 350°F (175°C) and lightly grease a 2-quart baking dish.

2. 2

   Put the potato pieces in a large pot, cover with salted water, and bring to a boil. Lower the heat, cover, and simmer until fork-tender, about 20 minutes. Drain, let the potatoes steam off for a couple of minutes, then return them to the pot and roughly mash with the first portion of butter.

3. 3

   While the potatoes cook, fry the bacon in a large deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pour off all but about 1 teaspoon of the drippings. Transfer the bacon to a paper-towel-lined plate to cool, then crumble it and set aside.

4. 4

   Add the chopped onion to the same skillet and cook over medium-low heat, stirring, until softened and translucent, about 5 minutes. Scrape the onion into the potato pot.

5. 5

   Fold in the crumbled bacon, cottage cheese, green onion, the first portion of shredded cheddar, salt, and pepper, mixing lightly until just combined. Spoon the mixture into the prepared baking dish, dot the surface with the remaining butter pieces, and scatter the second portion of cheddar on top. Dust with paprika for color, then bake uncovered for 30 minutes, until the top is lightly browned and the cheese is melted and bubbling.