Loaded Potato Bake



12-inch Dutch oven
10 briquettes on the lid
10 briquettes on the bottom
Baking time: 15-20 minutes

8 large baking potatoes (I substituted a small bag of red potatoes; they seem to be more moist)
1 stick of butter
1 cup crumbled, cooked bacon
1 cup sour cream
1 cup cheese
1 finely chopped green onion
¼ teaspoon Lawry's seasoned salt
As much pepper as you like

INSTRUCTIONS

Ahead of time, cook and crumble bacon. Bake your potatoes on a cookie sheet in a 400° oven for an hour (make sure they are cooked through) You can also poke each potato, wrap in foil, and place in the Dutch oven for 1 hour. When the potatoes are cool, peel and dice or shred them. In a bowl, combine softened butter, sour cream, salt, pepper, chopped onion, and cooked bacon. Add the potatoes and mix. Place mixture in a 12-inch Dutch oven and cover with a cup of cheese. Bake for 15-20 minutes.

Note: I like to take the potatoes already cooked, then shred, chop, or dice them where we’re cooking our meal.

Loaded Potato Bake

Loaded Potato Bake