Kristin's Spudnick

Name: Kristin's Spudnick
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1/3 lb bacon, cooked and crumbled; 5 large potatoes (i used LARGE red ones since thats what we had, but you can use regular baking potatoes also); 2 cups cheese (we used artificial cheese since its about 1/2 the cost); 1 (15 ounce) can corn; 0.5 (1 ounce) packet chili seasoning mix (or use a little chili powder & cumin, salt and pepper to taste)

Submitted by chef kristin 2

"Necessity is the mother of invention so they say! I created this recipe based on a dish I had at one of my favorite bbq restaraunts, using only ingredients leftover after making my monthly menu. We ate it as a main course, but you could eat it as a side dish as well!"

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Ready In:: 1hr 30mins
Ingredients:: 5
Serves:: 6-8

ingredients

¹⁄₃ lb bacon, cooked and crumbled
5 large potatoes (i used LARGE red ones since thats what we had, but you can use regular baking potatoes also)
2 cups cheese (we used artificial cheese since its about 1/2 the cost)
1 (15 ounce) can corn
0.5 (1 ounce) packet chili seasoning mix (or use a little chili powder & cumin, salt and pepper to taste)

directions

preheat oven to 350*.
wash and cube potatoes into 1/2-1" cubes.
cook bacon until crisp. remove from pan and place on paper towel to drain.
pour bacon grease into 9x13" baking pan.
pour cubed potatoes over grease.
drain corn and pour over potatoes.
stir all ingredients well so that they are coated in the bacon grease.
bake for 30 minutes. stir to recoat, and bake an additional 20 minutes.
remove potatoes from oven, cover generously with cheese, and sprinkle with bacon bits. bake an additional 10-15 minutes.
Serve hot with your favorite dipping sauce (i like ranch!).