6 slices bacon, cut into 1/2 inch pieces
1 onion, chopped
2 lb. Yukon gold potatoes, thinly sliced
1 cup shredded cheddar cheese
6 tbsp. sour cream
Chopped chives (optional)
Cook bacon in a large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 tbsp. of the drippings. Drain bacon on a paper towel.
Add onions to skillet, cook 5 minutes. Stir in potatoes; cover and cook on medium-low heat for 20 to 25 minutes, or until potatoes are tender. Stir occasionally.
Top with cheese and bacon; cook 1 minute or until cheese is melted.
Serve topped with sour cream (and chives if desired).