3 easy steps to a delicious dinner
Got one pan and 15 minutes to spare? That’s all you need to get this filling, flavorful skillet meal on the table. First you’ll crisp up smoky bacon, then use those magic drippings to sauté broccoli, grape tomatoes, and potatoes to perfection. Sprinkle it all with melty cheddar, then serve with sour cream, ranch dressing, and hot sauce for diners to drizzle as desired.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Seasoned Precooked Potato Slices
10 ounce
Cheddar Cheese
0.5 cup
Broccoli
8 ounce
Grape Tomatoes
4 ounce
Buttermilk Ranch Dressing
1.5 ounce
Garlic Powder
1 teaspoon
Bacon
4 ounce
Hot Sauce
1 teaspoon
Cut bacon into 1/2-inch pieces crosswise.
Heat a large, preferably nonstick, dry pan over medium-high heat. Add bacon and cook until bacon starts to crispy and fat renders, 4 minutes. (Bacon will finish cooking in next step.)
Add potatoes and tomatoes to pan with bacon, and season with a pinch of salt and pepper. (If bacon didn't yeild enough grease, add a drizzle of oil.) Cook undisturbed until potatoes are crispy on one side and warmed through, 3-5 minutes. Stir gently, scraping up the crispy bits on the bottom. TIP: Add a splash of water if potatoes start to stick too much.
Meanwhile, place broccoli, garlic powder, a pinch of salt, pepper, and 1 TBSP water (2 TBSP for 4) in a medium microwave-safe bowl. Cover with plastic wrap and microwave on high until tender, 1-2 minutes.
When broccoli is done, add top potatoes with broccoli and cheese. Continue to cook, covered, until cheese is melted, 1-2 minutes.
When skillet is done done, top with sour cream, ranch and as much hot sauce as you'd like. Serve.
630
kcal
Calories
46
g
Fat
17
g
Saturated Fat
32
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
21
g
Protein
75
mg
Cholesterol
1240
mg
Sodium
