Did you say bacon and cheddar potatoes?
What is there not to love?
This medicated recipe is starchy, cheesy, Smokey, warm, and filling. It’s all-around delicious!
Try this simple and versatile crockpot recipe for breakfast, as it can be easily prepared the night before and will be hot and ready to eat when you wake! Or, you can make this recipe for a late-afternoon snack! These flavors are perfect for these frosty Fall mornings and even colder nights.
Serves 4
Here’s What You Need:
• 1 lb. of bacon (diced)
• 2 medium onions (thinly sliced)
• 5 medium Idaho potatoes (thinly sliced)
• ½ lb. cheddar cheese (grated)
• 4 tablespoons cannabis-infused butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• aluminum foil
• crockpot
• griddle/skillet
• Optional garnishes: scallions (thinly sliced), a dollop of sour cream, etc.
How to Make Bacon and Cheddar “Pot-Potatoes”
To begin, line your crockpot or slow cooker with some aluminum foil – enough to cover the tops of potatoes when finished.
Next, heat up a large skillet or stove-top griddle (most ideal due to a large amount of surface area) over medium-high heat.
Add in 1 tablespoon of cannabis-infused butter and grease your pan.
Then, add in the 1 pound of bacon.
Cook the bacon evenly on both sides until it is cooked and crispy. Don’t let it burn! Charred bacon tastes drastically inferior to the taste of crispy bacon.
Remove the bacon from the heat and place the strips on a plate containing a few layers of paper towels. This will allow the grease to drain. Set the bacon to the side for now until it’s cooled.
Next, thinly slice the onions and potatoes, and dice the cooled bacon strips.
Grate the cheddar cheese and then proceed to add all of these ingredients to the aluminum-foil lined crockpot in layers: potatoes, onions, bacon, dots of cannabis-infused butter, and cheese to top it off. Repeat these steps until all of the ingredients are in the crockpot.
Finally, season the potatoes with salt, pepper, and chili powder.
Seal up the top of the aluminum foil and place the lid on the crockpot.
Turn the crockpot on low and cook for 10-12 hours.
After 10-12 hours, remove the lid to your crockpot, and open up the aluminum foil dome to release the built-up steam and heat (be careful not to burn yourself!).
Serve the bacon and cheddar potatoes in bowls.
Feel free to slice up some scallions to garnish or add a dollop of sour cream.
