5 slices bacon, cooked and crumbled, reserve 1 tablespoon drippings
1/2 cup chopped onion
8 to 10 large potatoes, cook as for potato salad with skins on
2 cups (8 ounces) shredded cheddar cheese
1 (8 ounce) container French onion sour cream dip
1/2 cup milk
1 1/2 teaspoons garlic salt
1 teaspoon black pepper
Preheat oven to 350 degrees. In a small skillet, cook onion in drippings
until transparent. In the meanwhile, peel the cooled, cooked potatoes and cube them. Put into a large bowl all the ingredients, except 1/2 the bacon and 1/2 cup cheese. Spread into buttered 13 by 9 inch baking dish and top with reserved cheese and bacon. Bake 30 to 35 minutes or until bubbly. Refrigerate leftovers.
Makes 8 to 10 servings.
Comments: "Can be made ahead. do not bake. cover and refrigerate until
baking time!!"