Betsy serves 6
2 1/2 to 3 lbs. medium potatoes (either baking potatoes or new potatoes)
4 slices bacon, crisply fried and crumbled
1/3 cup green onions, thinly sliced
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese, shredded
Salt and pepper to taste
3/4 cup seasoned croutons, slightly crushed
3 Tbs. butter, melted
1. Cover potatoes with water and bring to a boil. Cook covered until tender when pierced with a fork. Cool and peel. Slice into 1/4 inch thick slices.
2. Arrange half of the slices in a greased, shallow 2-quart pan.
3. Top with half of the bacon and onion.
4. Mix soup, sour cream and salt and pepper. Pour half mixture over potato/ onion layers.
5. Spread half the cheese over the soup mixture.
6. Repeat the four layers and top with croutons. Drizzle melted butter over top.
7.Bake at 350 for 30 minutes or until heated through.
