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.