Bacon Sliced Roasted Potato w/ Cheese Sauce

[The Big Pig]

Ingredients

• 2 Russett Potatoes
• 4 Slices Bacon
• EVOO
• Salt and Pepper
• Todd's Dirt (sub with other herbs)
• Green onions, chopped

Cheese Sauce

• 4 OZ Velveeta
• 1 C Heavy Cream
• Salt and Pepper
• Todd's Dirt (sub with other herbs)

Directions

• Preheat oven to 375F.
• Peel potato. Slice 5-7 times across the width of the potato. Slice should be deep but not all of the way through.
• Slice bacon in thirds. Place one piece of bacon in each slice.
• Place potatoes and bacon on cookie sheet. Drizzle olive oil on top of each potato. Sprinkle with salt, pepper, and Todd's Dirt to taste.
• Place any remaining slices of bacon on cookie sheet and place cookie sheet in oven for 60 minutes.
• Cut Velveeta into 1" cubes and place in sauce pan. Add heavy cream and heat on low-medium heat. Season with salt, pepper, and Todd's Dirt to taste.
• Remove extraneous bacon slices from cookie sheet when done (about 30 minutes) and crumble into cheese sauce.
• Potatoes are done when flesh can be easily pierced with sharp knife.
• Serve potatoes with cheese sauce. Garnish with chopped green onions.