Cheesy Breakfast Potatoes

1 tablespoon garlic-flavored oil

4 ½ cups cubed potatoes

1 cup Canadian bacon, cut into 1/2-inch dice

¾ cup chopped red bell pepper

¼ cup chopped chives or green onions

2 cloves garlic, minced

1 teaspoon dried basil leaves

2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided

Salt and pepper, to taste

Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.

Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.