Place peeled & sliced potatoes in the Bean Pot. Melt ½ stick butter;
add 1 TBSP Good Season’s Italian Salad Dressing Mix. Pour over
potatoes. Cover w/lid. Bake at 400 degrees for 20 minutes or until
While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop
bacon. Remove potatoes from oven when done & sprinkle bacon over top
along with a cup (more or less) of shredded cheddar cheese. Replace
top & set aside to allow cheese to melt. Serve & enjoy!
GARLIC CHEESE POTATOES
Place peeled & sliced potatoes in the Bean Pot. Melt ½ stick butter
with 2-3 cloves pressed garlic. Pour over potatoes. Sprinkle 2
chopped scallions over potatoes & ¼ cup grated Parmesan cheese.
Cover w/lid & bake at 375 for 20 minutes or until done. Remove top
& let brown for 7 minutes on 400 degrees.
In medium bowl, mix together 1 cup salsa, 1 small can of black
olives & 2 cloves pressed garlic. Chop ¼ cup fresh cilantro, add to
salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture.
Place the potatoes in the Bean Pot, cover w/lid & bake for 30
minutes at 350 degrees. Remove lid & grate the cheese over
potatoes. Bake another 10 minutes until the potatoes are fork
tender & cheese is melted.