Tex-Mex Cheesy Skillet Potatoes with Bacon

• 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
• 1 small onion, chopped
• 2 lb. Yukon gold potatoes (about 6), thinly sliced
• 1/4 tsp. each ground cumin, chili powder and garlic powder
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard all but 3 Tbsp.
4. drippings from skillet.
5. Add onions to reserved drippings; cook and stir 5 min.
6. Stir in potatoes; sprinkle with cumin, chili powder and garlic powder.
7. Cover; cook on medium-low heat 20 to 25 min.
8. or until potatoes are tender, stirring occasionally.
9. Top with cheese and bacon; cook, covered, 1 to 2 min.
10. or until cheese is melted.
11. Serve topped with sour cream.

bacon, onion, gold potatoes, ground cumin, cheeses, s

Taken from www.kraftrecipes.com/recipes/tex-mex-cheesy-skillet-potatoes-bacon-162924.aspx (may not work)