The Renfro Kitchen: Renfro Loaded Potato Bake

This potato bake is a universal meal. It is a dinner that also can count as a breakfast and vice versa. It is one of those rare meals that suffices flavor, sophistication and ease into a single pan. After trying this potato chorizo fusion, I have discovered a new love for the spicy Mexican sausage that will now hold a new place in my stomach and kitchen. For those of you seeking a new way to transform your side of potatoes into a full fledged meal give it a try. This is our new twist on a comfort food that takes little effort with maximum pay-off; little cook and prep, cheap, and you can munch on it for days in a variety of ways.

Ingredients:
1/2 lb. spicy chorizo sausage
1-2 lbs. Yukon Gold potatoes, cut in even bite sized pieces
2 strips bacon, diced
1 green pepper, cleaned and cut in strips
2 cloves of garlic, chopped
1/2 onion, cut thin
1/2 cup Gruyere cheese shredded
1 cup crumbled Goat cheese
salt and pepper to taste
green onions, chopped for topping

First prep the potatoes, by preheating oven to 400. Chop potatoes in even sized chunks, season with salt and pepper. Butter the bottom of a large casserole dish and add potatoes making an even layer. Bake in pre-heated oven for 30 minutes.

Meanwhile, heat a large cast-iron skillet to medium. When hot, add bacon, when fat starts to cook out and bacon begins to brown add garlic, onions, peppers. Cook until onions are translucent. Add chorizo to mixture and cook until browned. Optional to take some of the spice fat from the chorizo and pour it on top of roasting potatoes, continue to cook for 30 minutes.

Remove potatoes from oven, layer the meat and veggie mixture on top of potatoes. Sprinkle goat cheese over the meat and veggies, sprinkle gruyere on top of that. Top with chopped green onions. Bake in over for 15-20 minutes until cheese melted, and can also broil for 5 minutes if want an extra crunch.