Ingredients
3 pounds Red Potatoes
1 teaspoon Olive Oil
6 whole Stips Of Turkey Bacon (or Regular), Cooked, Divided
2 cups Cheddar Cheese, divided
Method
Sources
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Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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for a crisper skin on the potatoes, brush with olive oil and then bake until slightly soft (but sliceable) when you put a fork to it, about 20 minutes. or you can just boil them, but the skin is harder to keep on the potatoes. let potatoes cool then cut them into small bite-sized pieces. in a large bowl gently fold in all the ingredients, saving one bacon strip and 1/4 cup of the cheese to garnish on top. refrigerate with a lid or saran wrap till chilled. enjoy!