These potatoes may just become a tradition!
12 large potatoes or 1 (32-ounce) bag frozen hash brown potatoes
1 pound bacon or 2 cups cubed precooked ham
2 teaspoons salt
1 teaspoon pepper
1 onion, chopped
1 red pepper, chopped (optional)
½ cup butter
2 cups sour cream
2 cups grated cheddar cheese, divided in half
Scrub potatoes. Cut into bite-sized chunks. Place in a large stockpot. Cover with water. Boil with lid on just until tender (about 20 minutes). If using frozen hash browns, thaw. Place bacon in a frying pan and cook until well done but not crisp. Drain bacon and potatoes. Sprinkle salt and pepper over potatoes and blend. Cut bacon into pieces. In a bowl microwave onion and red pepper in butter for about 3 minutes. Stir in sour cream, 1 cup of the cheddar cheese, and bacon pieces. Stir carefully into cooked potatoes or thawed hash browns. Place in 9x13-inch greased baking dish. Sprinkle with remaining 1 cup cheddar cheese. Bake at 350° F for about 30 minutes. Makes about 10 servings.