Yield: 1 Servings
|1 pounds||Bacon; diced|
|2||Green peppers; diced|
|12 mediums||Potatos; Red Pontiac, peeled and sliced dollar size|
|1 pounds||Sharp cheddar cheese|
|¼ pounds||Swiss cheese|
|Salt and pepper|
Use a 12 in. regular Dutch Oven.
Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and saute.
Pour part of the bacon grease off and add potatos. Add salt, pepper and seasonning to taste. Mix together, but don't stire while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all hte potatos to cook uniformly without stiring. We don't mashed potatos or wallpaper paste. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatos and replace the hot lid. The cheese will melt down throught the potatos and they are ready to eat.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 01, 1998