Pig City BBQ’s Cheesy Potatoes

By CruelK8E

Ingredients

• 8 strips of bacon, cooked crisp and crumbled
• 16 ounces sour cream
• 1 10 3/4 -ounce can cream of mushroom soup
• 1/2 cup (1 stick) butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon dried minced onions
• 1/2pound shredded sharp cheddar cheese
• 2 pounds Idaho potatoes, peeled and cut into 1/4-inch cubes

Details

Servings 10
Adapted from blogs.courier-journal.com

Preparation

Step 1

Heat oven to 400 degrees.

Fry bacon until crisp. Set on paper towels, and pat dry to absorb excess grease. Crumble, and set aside.

In a bowl, combine sour cream, mushroom soup and melted butter. Whisk together until well- blended. Add salt and pepper. Whisk until smooth.

Mix in dried onions and cheese. After the mixture is well- blended, mix in potatoes and bacon.

Spoon mixture into 9- by -13-inch pan sprayed with cooking spray or buttered. Bake for 1 hour, or until potatoes are bubbling in the center and brown on top.