Like cheese fries, but you have to eat these with a fork. YUM.
6 potatoes (russet, Yukon Gold, red-skin), NOT PEELED
1/4 pound bacon, cooked (my kids said it needed more bacon)
1 TBL butter
1 small-to-medium onion, diced
2 TBL minced garlic
1 1/2 cups shredded Cheddar or Cheddar-Jack cheese
Cut the potatoes in eight pieces each and boil for 45 minutes to an hour until they are fully cooked. Meanwhile, cook the bacon. Remove to drain the bacon and cook the onion in the bacon grease. Add garlic when onion is almost cooked. Drain cooked potatoes and return to cooking pot. Add butter, onions and garlic, crumbled bacon and cheese. Stir to coat, set the lid on the pan and let it sit 5 minutes before serving.
SOURCE: The original recipe was shared by a friend of a friend on Facebook, but these are my modifications.
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