Crock Pot Cheese & Bacon Potatoes

     Football games just seem like a natural invitation to make food. 

   So, today, while Penn State battled Indiana, Tennessee took on Georgia, and my boys at Notre Dame prepared for Arizona State this fine Saturday College Football Game Day, I pulled out the crock pot and a sack of potatoes to make a hearty game-time side to go with our beautifully grilled chicken.

     Here you go:

     Potatoes ~ Six or seven medium to large (The Irish know a little

     thing or two about them:)

     Bacon ~ One Pound of Thick-cut

     Cheese ~ About two cups of any kind (in this case, I went 

                     dairy-free mozarella)

     Start with turning the crock on high.  In a skillet, cook the bacon on medium to low and set aside on paper towels, BUT leave the grease in the skillet.  I opt to dice up the potatoes, brown them in the bacon grease, then blot them before adding them to the crock pot.  (If this does not suit you, discard the bacon grease and use sunflower or olive oil ~ or something similar ~ to brown the potatoes instead.)

     I cut the bacon into halves or thirds (saving two or three strips for my dog Harley and a few to top the entire crock dish), then stir them in with the potatoes and two-thirds of the cheese.  Once stirred, I top everything with the rest of the cheese and remaining bits of bacon.  

     Cook for about 3 to 4 hours on high, or until potatoes soften, and serve with sour cream, chives, and any seasoning your guests may prefer.

~ Have a wonderful game day ~