It's hard to believe it's November already! The rush of the holidays will be here soon and we all need easy recipes on hand to help ease some of the stress.
I tried this recipe last weekend and was really pleased with the end result.
10-12 washed and diced, small red potatoes (I used 12)
1-2 lbs cooked and diced chicken (I used l lb.)
1/2-1 lb of crumbled bacon (I used 1/2 lb.)
1 cup olive oil
1 tablespoon garlic powder
2 tablespoons kosher OR sea salt
2 tablespoon crushed black pepper
2 cups of Mexican blend cheese
1/2 stick of butter
Sour cream for topping
Wash/clean and dice your potatoes. Place them in a baking dish with olive oil, 1 tablespoon of salt, pepper and garlic powder. Mix until potatoes are coated with the oil and seasoning.I used an 8x8 baking dish but you can use 9x13 or larger depending on the amount of ingredients that you use.
Bake on 450 degrees for about 45 minutes. You should stir the potatoes every 20 minutes to keep them from sticking and also to judge the tenderness of the vegetable.
While your potatoes are cooking, fry the bacon. In a separate pan, saute the diced chicken with 1/2 cup of olive oil until fully cooked. Add 1 tablespoon of salt and pepper. Mix until blended.
When the potatoes are finished baking, remove from oven and add bacon, butter, chicken and add 1 cup of cheese to the top of the mixture. Stir well all ingredients together but be careful not to mash the potatoes. Cook on 350 for 5 additional minutes.
Remove from oven and serve with sour cream and additional cheese if desired.
Here's an Easter Egg for my readers.The latest video from Southern Women Channel!
Until next time!
CEO- The House of Q's
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