This recipe is definitely perfect for potlucks. Everyone will fall in love with this and they will gather around your dish the moment you put it on the table. It will be gone in minutes! Serve this with salad or bread and it’s a complete meal! I definitely want to eat this right after it comes out of the oven, but I swear this also tastes great after it has cooled down a bit. Our friend over at Food.com has this to say about this recipe:
“This is a dish my family and friends ask me to bring to potluck/cook-outs! NEVER any left to bring home! (my sister brings a bowl to take what MIGHT be left) Taste great hot out of the oven or “room temperature”.”
I love the texture of newly baked food. For me, its flavor is at its best if it’s just newly cooked. However you want to eat this though, you’ll still enjoy it.
Ingredients
8 potatoes, cubed (half peeled or half with skin)
2 teaspoons Morton salt
6 slices Hormel bacon, diced & crisp cooked
6 green onions
2 cups Sargento cheddar cheese, shredded
16 ounces Daisy sour cream
1⁄4 teaspoon McCormick pepper
1 cup Miracle Whip or 1 cup mayonnaise
Instructions
Cube and boil potatoes with salt.
Drain.
Crumble bacon and slice onions (including tops).
Combine sour cream, pepper and Miracle Whip.
Add to potatoes.
Add bacon, onions, and cheese (reserve some of each for top).
Mix with potatoes.
Pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake 350 for 10-15 minutes (until cheese melts).
