Spicy bacon, onion and cheese potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Bacon, coarsely chopped |
| 2 | pounds | Russet potatoes, peeled, cut into 1/2-inch pieces |
| 1 | cup | Packed grated hot pepper Monterey Jack cheese |
| 1 | tablespoon | Butter (1/4 stick) |
| large | Onion, chopped | |
Directions
Preheat the oven to 350F. Butter a 13- x 9- x 2-inch glass baking dish. Cook the chopped bacon over medium heat in a heavy large skillet until brown and crisp. Transfer the bacon, using a slotted spoon, to paper towels and drain. Combine the bacon, potatoes and onion in the prepared baking dish. Season with salt and pepper and sprinkle with the Monterye Jack cheese. Dot with the butter. Cover with aluminum foil and bake until the potatoes and onions are very tender, about 1 hour. Preheat the broiler. Uncover the baking dish and broil until the top of the potato mixture is brown and crisp, about 2 minutes. Makes 8 servings. [Gretchen Davis; Chesterfield, Missouri] [Too Busy to Cook? Bon Appetit; March 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 03-15-95