The first time I tried these potatoes, I also conducted my first attempt at grilling chicken. Let’s just say that I did not have beginners luck of any sort. But Ross manfully choked down the dry, tough chicken and seems none the worst for it. But the potatoes…we will definitely focus on this part of the meal! They turned out cheesy, juicy, and flavorful in the best kind of way.
These tasty potatoes are a delightful change to the normal routine of baked, mashed, buttered, or cream potatoes often found in my kitchen. I am a dump-and-pour cook so adjust measurements to your liking.
- 3 russet potatoes
- 1 Tablespoon dried minced onion
- 1/8 cup Parmesan cheese powder
- 1/2 cup freshly grated Mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 to 1/3 cup bacon bits
- 3/4 teaspoon Lawrys seasoning salt (or to taste
- heaping 1/4 teaspoon black pepper
- 1/3 cup butter, cubed
Peel potatoes and slice thinly. Layer in a baking dish and sprinkle with minced onion. Mix together cheeses and spread evenly over potatoes. Top with bacon bits and seasonings with cubes of butter distributed over all. Cover and bake at 400* until potatoes are tender and cheese is browned and crispy-crunchy. I forgot to time them but I’d guess it took about 40-45 minutes..?
The past week has been filled with haying. All my time being spent in the swather and driving semi trucks around the fields picking up bales…along with gophering and irrigating, my house and yard are in a sad state of affairs. There are no clean shorts to be found and the lawn resembles our back pasture. I am hoping against hope that there are no overdue bills and that my plants will survive the drought.
Goodbye until I come back up for air!