Things You'll Need:
- 1 Tbsp. olive oil
- 1 medium red pepper
- 1 medium orange pepper, diced
- 1/2 cup sour cream
- 8 oz. whipped cream cheese
- 1 cup College Inn chicken broth
- 1 cup frozen peas
- 8 oz shredded Coby and Monterrey jack cheese blend
- 3 lbs. red potatoes, sliced thinly sliced scallop style
- 3 1/2 Tbsp Country Crock butter
- 2 Chicken bullion
- 1 LB of Bacon
- 1/2 of a Large Vidalia Onion
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Step 1
Preheat oven to 350 degrees. Coat a 9 x 13" baking pan with nonstick cooking spray. Cut up your potatoes scallop style sprinkle well with salt and pepper set to the side. Put olive oil in a skillet add bacon cook over medium heat until the bacon is crispy. Crumble 1cup of bacon then set to the side. Use the bacon grease to Saute onions and peppers until soft set aside. Now saute your potatoes in the bacon grease until it's looks almost down then set aside now mix the bacon in with the potatoes.
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Step 2
Take your chicken broth put it in a bowl add butter and crushed up bullion place in the microwave until butter has melted. Take out and stir and set to the side. Whisk sour cream, cream cheese and chicken broth mixture together in a large bowl until well combined. Add peppers, peas and 1-1/2 cups of the cheese. Mix well.
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Step 3
Spread 1/4 cup of sour cream and cheese mixture in the bottom of the prepared baking pan. Layer half the potatoes on top. Spoon half the remaining sour cream and cheese mixture on top of the potatoes. Top with remaining potatoes, then remaining sour cream and cheese mixture. Sprinkle with remaining 1/2 cup shredded cheese.
Bake 50-60 minutes or until bubbling.
