ANY MEAT & POTATOES LOVERS OUT THERE?

Most men are real meat and potato lovers.   Steve is the ultimate one!  A slab of meat and a potato cooked anyway, in true cave man fashion.  But here’s a potato dish that I think the whole family will love and you’ll be coming back to over and over again.  I can start the potatoes and then send my Hunter-Gatherer out to the grill.  To quote The Barefoot Contessa, “How easy is THAT?!”

OVEN ROASTED POTATOES

8 Large Yukon Gold or Red Potatoes, diced

8 slices of Bacon, cooked and coarsely chopped              

          (Set aside 2 slices, chopped)

1 Large Onion, finely chopped

2 cups of “Sargento Chef Blends, Six Cheese Italian, Shredded: (this includes: Mozzarella, Provolone, Parmesan, Fontina, Romano, & Aged Asiago) (Set aside 1/2 cup)

1 cup SOUR CREAM  -OR-  One container of “Philadelphia Brand SOFT CREAM CHEESE Chive and Onion”

Herbs & Seasonings:

1-1/2 teaspoon Dehydrated Chopped Chives ~ (set aside ½  teaspoon)

1/2  teaspoon Parsley

1/2  teaspoon Onion Powder

1/2  teaspoon Garlic Powder

1/2  teaspoon Black Pepper

1/2  teaspoon Sea Salt

Pinch of Paprika

Preheat oven to 400 degrees.  Butter a 9 X 13 inch baking dish.  Cut the potatoes into 1 inch pieces.  Cook potatoes in boiling water, in a large pot, for about 15 minutes.  Do NOT overcook! You want them to still be FIRM.

Drain the potatoes and set them aside.

In a large bowl, combine the potatoes, 6 slices of bacon, onion, 1-1/2 cups of the shredded cheese, sour cream -OR- soft cream cheese, and Herbs & Seasonings.

Mix everything well.  Spoon the potato mixture into the prepared baking dish.  Scatter the remaining 1/2  cup of shredded cheese over the top.

Cover the baking dish with foil, and bake for 25 minutes at 400 degrees.  Remove the foil and bake for another 10 to 15 minutes or until the cheese has melted and is light golden brown in color. 

Remove from the oven.  Sprinkle the remaining bacon and an additional 1/2 teaspoon of chopped chives over the top before serving.