| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | March 1995 | 1 | servings | |
INGREDIENTS
| 8 | sl | Bacon; coarsely chopped |
| 2 | lb | Russet potatoes; peeled, cut into |
| ; 1/2-inch pieces | ||
| 1 | lg | Onion; chopped |
| 1 | c | Packed grated hot pepper Monterey Jack |
| ; cheese | ||
| 2 | tb | Butter; (1/4 stick) |
INSTRUCTIONS
Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour. Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes. Serves 8. Bon Appetit March 1995 Converted by MC_Buster. Per serving: 1254 Calories (kcal); 49g Total Fat; (34% calories from fat); 36g Protein; 173g Carbohydrate; 105mg Cholesterol; 1100mg Sodium Food Exchanges: 11 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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