Cheesy Potatoes
Potatoes are a necessary piece of every plate. Whether they are boiled, fried, mashed, stuffed, grilled, made into a salad or a patty, potatoes work. It’s hard to wrong any way you cook them. Pairing them with cheese just takes them to the next level. Add bacon, and it’s an explosion of comfort food that not anyone I know would ever turn down. Who doesn’tlovecheeseandpotatoes? My husband requested them for his birthday dinner on Sunday, so that’s what he got. Let me tell you how I do mine. This I could eat as the meal itself.
I count one potato per person and add two small ones for extra.
2.5 lbs. potatoes of your choice, washed and cubed. I mix reds with Idaho or russet 1 small onion 1 stick butter 1 small tub sour cream Salt, pepper, garlic powder 2 tbsp. ranch dressing 1 thick slice from a block of Velveeta, cubed Bacon bits, green onion 2 cups shredded cheddar Dash of half and half or milk Boil the chunks of potato in water seasoned with garlic powder until tender. Drain. Add to a large mixing bowl. Add the butter, sour cream, ranch dressing, Velveeta, a hand full of bacon bits, half and half, salt and pepper to taste. Mix it up, mashing the potatoes as you stir. Add more cream or milk as needed. Once it’s all combined well, spread the potato mixture into a 13x9 greased baking dish or foil pan. Top with the remaining shredded cheese, bacon bits, and green onion. Bake at 300 degrees until hot and bubbly or grill them the same using a foil pan. (My favorite way, of course!)
