Thanksgiving Taters

Thanksgiving Taters

TIP - don’t overcook the potatoes! Boil them until they are just fork tender so they don’t get mushy in the casserole.

Author

Malcom Reed

Ingredients

• 3lbs Yukon gold potatoes
• 1 package of thick-sliced bacon
• 1/2 cup diced sweet onion
• 1/2 cup diced celery
• 1 cup Blue plate mayo
• 1 cup Sour cream
• 4 cups Velvetta shredded cheese
• 1 Tablespoon Killer Hogs AP seasoning
• 1/2 cup sharp cheddar cheese shredded
• 2 green onions thinly sliced - just the tops

Directions

1. Wash and slice the potatoes into 1/2" rounds
2. Bring a large pot of water to a boil and add the potatoes. Cook until potatoes are fork tender about 15-20 minutes. Drain the potatoes and set aside
3. Cut the bacon into 1" pieces and cook in a skillet over medium heat. Drain on a paper towel.
4. Remove most of the bacon grease from the skillet leaving about 1 Tablespoon. Add the onion and celery, season with salt and black pepper, and saute until soft.
5. Add the softened vegetables to a large bowl along with the mayo and sour cream, half the bacon, and the shredded Velvetta cheese. Stir to combine and fold in the cooked potatoes.
6. Pour the potato mixture into a greased casserole dish and season with AP seasoning. Place in a 350F degree smoker for about 30-35 minutes. Top with shredded cheddar cheese and cook for 10 more minutes until the cheese melts.
7. Remove from the pit and top with remaining bacon and thinly sliced green onion