I apologize for my absence the past few days. The girls and I have been at my parents’ house and I’ve barely opened the computer the whole time we’ve been here! It has been nice to relax and spend time with my family. On Saturday I ran in the 10 mile race that I mentioned in my post Run Mama Run, and I’m thankful to say that I finished the race. I’ll share more on the race later, but let me just say that my body hasn’t been this sore since I gave birth to my first child.
We’re driving home today and I can’t wait to share with you some projects later on this week! For now, here is a yummy potato recipe for you. My mom made this for us this summer and everyone loved it. I altered the amounts to just feed our family of four, but as it is written it would easily serve about 10 people. One of the best parts about this recipe is that you use red potatoes, one of my favorites when I don’t want to skin potatoes. Just leave them like this:
I even made my mashed potatoes for Thanksgiving last year with red potatoes, just to save some time. I was apprehensive at first when I found out this recipe calls for mayonnaise, but you can’t even taste it in there, so don’t be alarmed. Enjoy!
2 1/2 pounds red potatoes, cubed and cooked
1/2 pound sliced bacon, cooked and crumbled
3 cups shredded cheddar cheese
1/2 large onion, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons melted butter
1 1/2 teaspoons minced chives
1/2 teaspoon salt
1/4 teaspoon pepper
In a large bowl combine the potatoes and bacon. In another bowl combine the remaining ingredients. Mix all together and spoon into a greased 4 1/2 quart baking dish. Bake, uncovered, at 325F for 50-60 minutes, until browned and bubbly.