eMeals does it again!
It’s dinner before Advent services time again at my church since going gluten-free I haven’t gone . There is another family at my church that is also gluten-free. We were sad about never getting to eat with our church family. So we started bringing our own dinner to share. I turned to Emeals for help because I have been cooking for 2 people not 8 for several years. They didn’t fail me!
I wish I had a photo of this dish. I took it to church for the dinner before Advent services and it seemed kind of odd to pull out my phone and snap a photo!
Trust me, read the ingredients and you’ll understand without a photo why these are so amazing!
The recipe came from Emeals on their holiday menu. I am an affiliate so if you are interested in the company please click my link to check it out. I make a small amount of money which feeds my necco wafer and diet dr Pepper habit.
- 8 medium unpeeled potatoes
- 14 oz. sliced bacon
- (cooking spray)
- (1/4 t salt)
- (1/4 t pepper)
- 3 cups sour cream
- 8 oz. shredded mozzarella cheese
- 8 oz. shredded Cheddar cheese
- 4 green onions, chopped
- Preheat oven to 350 degrees F.
- Poke potatoes with a fork.
- Bake for 45 minutes or until tender. Set aside to cool for 20 minutes.
- Cut raw bacon with scissors into small pieces. Place in a 2 quart saucepan and cover. Cook over medium-high heat until browned and crispy. Drain on paper towels.
- Cut baked potatoes into 1 inch cubes. place half in a greased 9 x 13 inch baking dish. sprinkle with half the salt, pepper and bacon.
- Top with half the sour cream and cheese.
- Repeat layers.
- Bake uncovered, for 20 minutes, or until cheese is melted and center is hot. Sprinkle with onions.
****** Cook potatoes and bacon ahead of time!!!!!
I wrote another post earlier about emeals and offered a recipe there too. Read it here.