Recipe submitted by Georgia.
"Can be made ahead...do not bake…cover and refrigerate until baking time!!"
5 slices bacon, cooked and crumbled, reserve 1 tablespoon drippings
1/2 cup chopped onion
8 to 10 large potatoes, cook as for potato salad with skins on
2 cups (8 ounces) shredded cheddar cheese
1 (8 ounce) container French onion sour cream dip
1/2 cup milk
1 1/2 teaspoons garlic salt
1 teaspoon black pepper
Preheat oven to 350 degrees. In a small skillet, cook onion in drippings until transparent. In the meanwhile, peel the cooled, cooked potatoes and cube them. Put into a large bowl all the ingredients, except 1/2 the bacon and 1/2 cup cheese. Spread into buttered 13 x 9 inch baking dish and top with reserved cheese and bacon. Bake 30 to 35 minutes or until bubbly. Refrigerate leftovers.
Makes 8 to 10 servings.
Recipe reprinted with permission from Georgia's Side Dish and Potatoes page. Make sure to visit Georgia's Kitchenfor hundreds of great recipes, entertaining ideas, menus, meal planning, holiday menus and recipes, and other wonderful information.