Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon. Drain on paper towels. Discard drippings from skillet. Add oil, peppers and onions to skillet; cook and stir 6 min. Remove from heat. Spoon onion mixture into bowl.
Add water to skillet. Arrange 2 cups potatoes on bottom of skillet; top with layers of half each of the onion mixture and bacon. Repeat all layers. Top with remaining potatoes; cover.
Cook on medium-low heat 30 min. or until potatoes are tender. Carefully invert skillet onto large platter; remove skillet. Top potatoes with cheese.
Store potatoes for up to 2 to 3 weeks in a cool, dark, well-ventilated place. Warmth encourages sprouting or shriveling, while prolonged exposure to light can turn potatoes green. Never store potatoes near onions, as gases given off by the onions cause potatoes to spoil faster.
For best results, chop bacon when it is either very cold or partially frozen.
This delicious, yet low-sodium, side dish is a good source of vitamin C from the potatoes.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.