Easy cheesy potatoes

I hope you guys have had an amazing weekend. Like me, you should be sitting back, relaxing, patting yourself on the back for getting those few pesky chores done and smiling on all the fun you just had. Because like me, you just had the perfect summer weekend. That totally happened for you too, right?

This gal got to go to Duluth and see her indomitable brother not only complete Grandma’s Marathon, but do it with a smile on his face. In a word. Amazing. Oh and one more. Inspiring.
It was great to see him and our friends push themselves past their limits. Also super fun was cheering on all those runners, friends or not.

Grandmas Marathon-1

Then today on a foray for breakfast, we met a couple of amazing small farmers, selling produce fresh from their greenhouse. They had everything we were looking to do (albeit on a much larger scale). They were certainly the nicest couple, and willing to share some pointers and fantastic produce. Brekkie was quickly followed by a nap in the hammock and now I’m re-energized for more.

Now, fill in the gap in time (and space) between those two paragraphs and fill it with talking, laughter, and foodie love. Yeah that was my very perfect weekend. And now to top it off with the easiest side dish in all the lands. Now keep in mind, I live in the frozen tundra so even in June, it’s no big to have my oven on for 30, but if you live in warmer climes, pop these into a well oiled foil packet and toss ‘em on your grill. Easy, cheesy, comfort food, and the simplest side dish imaginable.

Enjoy!

Easy cheesy potatoes from thePenandthePan

Easy cheesy potatoes

2 lbs potatoes
½ cup onion, chopped
½ cup green pepper, chopped
1 tablespoon olive oil
salt, pepper, and garlic powder to taste
¾ – 1 cup shredded cheese

Preheat oven to 350°.

Clean, trim, and peel potatoes (if desired). Slice potatoes into ¼ inch pieces and place in 9×13” pan. Drizzle with olive oil and toss to coat. Top with onions and green pepper. Sprinkle with salt, pepper, and garlic powder.

Bake uncovered at 350° for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven for 10 minutes or until cheese is bubbly and potatoes are pierced easily with a fork.

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