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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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We used to have these camp fire potatoes as an accompaniment to The Kim Family Korean Beef Recipe when we went camping. Today, however, mom and I have both given up camping, and make these yummy potatoes in the oven! (Although, I highly recommend that you grill the Korean Beef!) Ingredients:
6 medium potatoes |
8 ounces cheddar cheese, grated or cubed |
2 bunches green onions, sliced |
1/2 cup margarine, sliced |
1/2 lb bacon, fried and crumbled |
salt and pepper, to taste |
Directions:
1. Boil potatoes until fork tender, but not overcooked; peel off the skin and slice into 1/2 inch slices.
2. Preheat oven to 350 degrees.
3. Grease 2 quart casserole dish (or 8 in square pan); layer 1/2 of potatoes, green onions, margarine, salt and pepper, bacon, and cheese.
4. Repeat layers, ending with bacon and cheese.
5. Bake uncovered until bubbly (approx. 20 minutes).
6. Note: If making this recipe on a grill, put all ingredients in a pouch made of 2 layers of heavy-duty foil, greased inside with cooking spray. Be careful not to let the bottom of the potatoes burn!
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