Parboil the potatoes. Rinse and scrub the potatoes, then chop into 1″ cubes. Place the chopped potatoes in a medium-sized pot on the stovetop and cover with about 2″ of water. Bring the potatoes to a boil for 10-15 minutes, but be sure not to overcook. The potatoes should be slightly soft on the outside but still raw on the inside. 

Combine with the onions and peppers. ​Once the potatoes have been parboiled, drain the water and add them to a large cast iron skillet along with the peppers and onions. Drizzle the potatoes and veggies with olive oil, salt, and black pepper and mix until well coated. 

Roast for 45 minutes. ​Place the cast iron skillet in the oven and roast the mixture for 45 minutes. 

Prepare the cheese mixture. ​While the potatoes and peppers cook, combine the cream cheese, cheese shreds, and meatless bacon in a medium-sized mixing bowl. Mix until fully incorporated and set aside until the potato mixture is done. 

Dollop the potato casserole with cheese mixture. After 45 minutes, remove the cast iron from the oven and dollop the cheese mixture in a thin layer all over the potatoes. 

Bake for a final 15 minutes. Place the skillet back in the oven until the cheese is melted and gooey.

Serve. Once cooked, remove the vegan potato casserole from the oven and drizzle with dairy-free sour cream, more meatless bacon, and fresh chives. Enjoy!