• 3 Pounds Red Potatoes, Or 15 Medium Potatoes Chopped
  • 3 Tablespoon Olive Oil
  • 1 Teaspoon Kosher Salt, Or To Taste
  • 4 Slices Bacon, Cooked And Crumbled, Divided
  • 1 Cup Half & Half
  • 2 Cups Sour Cream
  • 1/2 Cup Butter, Melted And Cooled
  • 2 Cups Shredded Sharp Cheddar Cheese, Divided
  • 1 Cups Shredded Asiago Cheese, Divided
  • 5 Green Onions, Sliced
  • 3 Teaspoon Chopped Fresh Parsley
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Black Pepper, Freshly Ground
  1. Preheat oven to 400 degrees F. Scrub potatoes, Chop and Place on a baking sheet lined with foil. In a zip lock bag toss the potatoes with olive oil and salt and pepper, bake until tender about 30 min. until golden brown.
  2. Combine cheeses in a small bowl and toss
  3. Cook bacon until crispy, drain on paper towels. Crumble when cooled.
  4. Place potatoes in a large bowl and toss with 1/2 of the cheese mix, half of the bacon, and half of the green onions..
  5. Butter a 9×13-inch-inch baking dish.
  6. Combine the half and half, sour cream, and the melted butter. Add the parsley, kosher salt, and pepper.
  7. Pour the sour cream mixture over the potatoes and toss.
  8. Place the potato mixture in the baking dish, cover with foil, and bake at 350 degrees F for 40 minutes.
  9. Remove foil and top with remaining ½ of shredded cheeses and bake for 5 minutes until the cheese has melted.
  10. Garnish the top with remaining bacon and green onions.
  11. Serve with beef entrees, summer salad with vinaigrette, sauteed green beans. Serves 12-15.

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