I post these here,hoping that Smokin' will move them over to the recipe forum after a few folks spot them.
These are a couple make aheads ,that have been good for me,when feeding groups.
They can both be done in the pit and are good with any leftover meats you add to them from your freezer.
Our friend Buddy,from AL,cooked next to us at Lakeland and shared the first one.
This is a breeze to make and good. Just like a baked potato.
5 lbs potatoes, cooked and cubed
1/2 lb cooked bacon, crumbled
1/2 onion, chopped
4-5 green onions, chopped
1 1/2 cups mayonnaise (Hellman's is best for this) or Bama
1 1/2 cups sour cream
salt and pepper
5 tablespoons melted butter
1/4 teaspoon garlic powder (optional)
1 1/2 cups cheddar cheese, cubed
1/2 cup cheddar cheese, shredded
Grease a medium size casserole dish.
Set oven to 350 degrees.
In a large bowl, mix mayo, sour cream, melted butter, garlic powder, onions, salt and black pepper.
Add in the cooked cubed potatoes, cubed cheese and bacon; mix lightly.
Pour into prepared casserole dish, sprinkle with shredded cheddar cheese.
Bake 20-25 minutes, or until hot and bubbley.
This actually makes two half pans of casserole.
The second one is credited to Bill in TX from a group of chiliheads.
BILLï¿½S SURPRISE POTATOES
1 full size aluminum-serving pan ï¿½ this will serve about 50 to 75 people
10 pounds of whole potatoes (I have used Idahoï¿½s, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
ï¿½ cup of Texas BBQ Rub
ï¿½ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
ï¿½ cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient ï¿½ your choice of chopped meat (brisket, butt, sausage)
First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.
In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.
While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ï¿½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.