Dutch Oven Potatoes
5 lbs. potatoes, par boiled and cubed
1 small sweet onion
1/2 red bell pepper
1/2 green bell pepper
4 oz. mushrooms
1 can Cream Mushroom Soup
1/2 lb. bacon, fried crispy
1/2 lb. grated cheddar cheese
Saute vegetables in bacon grease, starting with onions, adding peppers, adding mushrooms last. Mix vegetables with potatoes and soup. Mix in half of the cheese. Sprinkle top with remaining cheese. Cover and bake in 350 degree oven until warmed through and the cheese is melted. About 30 minutes.
These potatoes were served at the Relationship Fireside on Friday.
Recipe courtesy Morgan Mangum
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