Ingredients
- 900 grams of Vivaldi Gold potatoes
- 230 grams of bacon, cooked & crumbled
- 1.5 Cup shredded cheese
- 1/4 Tbspn garlic powder
- 1/4 Tbspn onion powder
- 1 Tbspn dried parsley
- 1/4 Cube butter, sliced
- 2 green onions, sliced
- Salt & Pepper to taste
Directions
- Spray or line crock-pot for non-stick results
- Wash and quarter cut potatoes
- Toss with dry ingredients
- Mix in crumbled bacon
- Dump into crock-pot and top with sliced butter.
- Cover spud mixture with foil, lined to all sides to hold in the moisture.
- Put lid on crock-pot and cook on high 3-4 hours OR low 5-6 hours
- Once cooked stir in shredded cheese till melted, toss in sliced green onions and serve.
Serving size: 6 Recipe courtesy of www.wilcoxfresh.com