© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Lynne
I found this [recipe] and it sounds really good to go with BBQ today. It was a hit! It reminded me of the dish Potato Skins. Was it any easier to make than Potato Skins. Not much. It does make a large quantity. Most recipes that say will serve 8 serves my family of 4. This dish is large. There is probably half of it left and we are looking forward to having it for lunch tomorrow.
8 medium potatoes, sliced
½ pound sliced bacon
1 pound processed American cheese, sliced
½ onion, chopped
1 cup mayonnaise
salt and pepper to taste
¼ cup black olives, sliced
Preheat oven to 325°F (165°C). Butter a 9 inch by 13 inch baking dish.
Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives. Bake for 1 hour in the preheated oven, until golden brown.
I peeled the potatoes. I used cheddar cheese instead of American and cubed it. I chopped the onion finely as my children don't like large bits of onion. I added some ½ teaspoon garlic powder. I did not add the salt and pepper or the olives. Just forgot the onions. I sprinkled it with sliced green onion before serving.