- ~5 lbs. Potatoes, diced
- enough to fill up the Dutch oven
- I like to use golds, but any potato works
- 1 onion, diced
- ½ - 1 lb. chopped bacon
- Minced garlic
- 3 – 4 cans of cream of chicken soup
- Season salt
- 1 cup sour cream
- 2 – 3 cups shredded cheese
- Enough to cover the top of the potatoes
Instructions
- Line Dutch oven with foil. Start charcoal. The coals are ready when at least three corners of each charcoal are gray.
- In a cast iron skillet (or other fry pan) cook the bacon and onions. Once onions are tender and the bacon crispy, add garlic and sauté for about 1 minute until fragrant.
- Put diced potatoes in lined oven and pour the bacon/onion/garlic mixture over the potatoes with all of the grease. Stir potatoes to coat in grease. If the potatoes seem dry, add a little oil until potatoes are lightly covered. Season the potatoes with season salt and dump cream of chicken soup over potatoes. Stir to mix.
- Cover dutch oven and cook until potatoes are tender; about 45 minutes.
- 10 – 12 briquettes under
- 12 – 14 briquettes on top
- Once potatoes are tender, mix in sour cream.
- Top with cheese and remove from heat. Put the hot lid back on top to help melt the cheese.
- Enjoy :D
