Heart Attack Potatoes
Ingredients:
- 5 lbs russet potatoes
- 1 lb Velveeta cheese
- 2 cups mayonnaise
- 5 strips bacon (or 12 strips for extra bacon goodness)
- Salt and pepper to taste
Instructions:
- Prepare the Potatoes:
- Wash and peel the russet potatoes.
- Cut the potatoes into 1-inch cubes.
- Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt.
- Bring the water to a boil over high heat, then reduce to medium and cook until the potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
- Cook the Bacon:
- While the potatoes are cooling, cook the bacon strips in a large skillet over medium heat until crispy, about 8-10 minutes.
- Remove the bacon from the skillet and place on a paper towel-lined plate to drain.
- Once cooled, crumble the bacon into small pieces.
- Prepare the Cheese Mixture:
- Cut the Velveeta cheese into small cubes for easier melting.
- In a microwave-safe bowl, melt the Velveeta cheese in the microwave, heating in 30-second intervals and stirring in between until smooth and fully melted.
- Mix Everything Together:
- In a large mixing bowl, combine the cooked potatoes, melted Velveeta cheese, mayonnaise, and crumbled bacon.
- Season with salt and pepper to taste.
- Stir everything together until the potatoes are evenly coated with the cheese and mayonnaise mixture.
- Bake:
- Preheat your oven to 400°F (200°C).
- Grease a large baking dish with cooking spray or butter.
- Transfer the potato mixture to the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly.
- Let it Stand:
- Once baked, remove the dish from the oven and let it stand for 5 minutes before serving.
Serving Suggestions:
- This dish pairs wonderfully with grilled meats, roasted chicken, or as a hearty side at any gathering.
- Garnish with additional crumbled bacon or chopped fresh chives for an extra touch.
Enjoy your Heart Attack Potatoes!