-
1
Fry the bacon in a skillet until nice and CRISPY.
-
2
Once crispy, remove the bacon, blot off any grease and place into the freezer for quick cool-down.
-
3
Clean, peel and dice the potatoes into approximately 1 inch cubes.
-
4
Add the potatoes to a large pot and fill the pot so that the water is about an inch higher than the potatoes.
-
5
Add a pinch of garlic salt to the water.
-
6
Bring the potatoes to a vigorous boil and then back the temperature down to a normal boil.
-
7
Check the potatoes with a fork until the fork can glide into and out of the potatoes easily.
-
8
Preheat the oven to 350 degrees.
-
9
In a blender, combine the soft, boiled potatoes, butter, sour cream, garlic salt and pepper.
-
10
Add the optional chili pepper if you'd like as well.
-
11
Blend until smooth.
-
12
Remove the bacon from the freezer and using whatever method you'd prefer, crumple up the bacon into small bits.
-
13
Next, using a fork, fold in the crumbled bacon, green onion and a cup of cheddar cheese.
-
14
Spray a 9 x 13 oven dish with a non-stick spray (such as PAM) and spread the potato mixture evenly throughout the dish.
-
15
Top the mixture with the 1/2 cup of remaining cheddar cheese.
-
16
Place into the oven and let cook for 30 minutes.
-
17
After 30 minutes, turn the oven on broil for 3 - 5 minutes (just enough to crisp the top).
-
18
Remove from the oven, sprinkle with a bit of parsley.
-
19
Serve and Enjoy!
