Bacon? Check. Cheese? Check. Tons of flavor? Absolutely. See, these are the easiest potatoes I think I’ve ever made, and they’re a hit with everyone. I mean, who doesn’t love cheese and bacon?
One of the many recipes that came from the family recipe box, this handwritten recipe with an unknown source simply stated “They’re named for the famous river because they’re LONG on taste and MIGHTY good!” Well, they didn’t disappoint, anyway!
Start with some ingredients you may already have– 8 to 10 cups of potatoes, diced, 1 cup of Mayonnaise (the real deal, not salad dressing), about a teaspoon each of salt and pepper, a 16 ounce block of cheddar, diced, 1/2 a cup of green onions, chopped, and a package of bacon. You can add half a cup of olives if you’d like to, but why ruin perfectly good potatoes? (Unless you’re an olive fan, in which case, you probably don’t see that as ruining them).
Start by slicing your bacon into pieces. Don’t look at me with that shocked face that I get every time someone sees me do this… you can TOTALLY bacon your bits instead of bitting your bacon. This method gets a lot less grease on your hands because there’s no tearing it up post-fry… if you do the cutting first, your bacon will be in perfect bite sized bits when you’re done. I promise. Just trust me– cutting bacon is NOT bacon blasphemy, no matter what anyone tells you.
Put that in a pan and cook it, trying not to eat too much bacon as the smell fills the air. Seriously, bacon is so hard to resist. That’s why there is bacon everything. While the bacon cooks, start peeling and dicing your potatoes, dicing your cheese, and chopping your green onions.
Delicious! Finish getting your other ingredients chopped and ready.
Place your potatoes in a 9×13 pan.
Spoon the mayonnaise onto the potatoes evenly. This will make stirring them easier. The mayo will add flavor, plus it will help those potatoes get extra tender.
Stir the potatoes to combine evenly with the mayonnaise.
Stir in the diced green onions and cheese. Make sure that there is some intermixed with the potatoes, with more topping the potatoes.
Sprinkle that generously with bacon. If you’re going to add some olives, now is the time to do that, as well.
Bake for an hour and a half, or until the potatoes are tender, in a 325 degree oven.
Enjoy that bubbly, cheesy, bacon-y side dish. You could even add in some hamburger meat or chicken and make it a main dish, if you wanted to.
This is so easy and a great thing to take to a potluck or perfect for Easter Dinner this year!