Recipe by RockChalkChick
This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!
Top Review by Jezski
Did not come out as I expected. I agree, it is rather dry, even with added sour cream. I added a good bit of half&half, but that did change the flavor. Just not to our taste. Sorry.
- 6 medium unpeeled potatoes, baked
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper (I use Penzey's mignonette)
- 6 -8 slices bacon, cooked and crumbled (I use thick cut bacon)
- 1 cup sour cream, if desired (or more)
- 1 cup shredded cheddar cheese, if desired (or more)
- 2 green onions, chopped
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
- Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
- Repeat layers.
- Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
- Sprinkle with chopped green onions to garnish.