TIP - don’t overcook the potatoes! Boil them until they are just fork tender so they don’t get mushy in the casserole.
Thanksgiving Taters
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TIP - don’t overcook the potatoes! Boil them until they are just fork tender so they don’t get mushy in the casserole.
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
Wash and slice the potatoes into 1/2" rounds
- 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
- Cut the bacon into 1" pieces and cook in a skillet over medium heat. Drain on a paper towel.
- 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.
- 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.
- 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.
- Remove from the pit and top with remaining bacon and thinly sliced green onion
Can you make this without mayo and sour cream. I pass on a lot of thing because I have both those ingredients