I came across several recipes for this the other day, and simply had to try it! I noticed that, for the most part, the other recipes omitted some key tips. I hope you find this version as yummy and tasty as I do.

Ingredients:

1-1.5 lbs thin or regular bacon*
4 medium red potatoes, peeled and sliced
2 cups shredded cheese (I used a Mexican Blend)
1/2 cup salsa verde

Helpful Gear:

9-inch cast iron skillet
Mandoline (for slicing)

*NOTE:How much bacon you need varies according to the size of your skillet and the width of the bacon. It is a good idea to have 2 lbs. on hand, just in case.

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Step 1: Bacon, Bacon, Bacon

Pre-heat oven to 350 degrees Fahrenheit.

With a clean and lightly oil cast iron skillet, arrange bacon in a fan pattern, starting from the center. Offset alternate slices by 2 inches in order to keep the middle from bulging up too badly. Be sure to overlap slices, slightly. Continue until entire skillet is covered with bacon.

Step 2: Fillings

Arrange a single layer of potato slices on the bottom of the skillet. Top with a layer of cheese and a few tablespoons of the salsa verde. Add another layer of potatoes, cheese, salsa, continuing to build layers until the skillet is full or you are out of potatoes.

Step 3: Bundle and Bake

Starting with the last slice of bacon added to the skillet, lay the bacon across the top of the layers of filling. Fold over the next slice, and so on, until the fillings are completely covered with bacon.

Bake for 2.5 hours at 350 degrees Fahrenheit.*

Allow to cool for 5-10 minutes and enjoy!

*NOTE:The bacon and cheese and get particularly bubbly. It is advisable to place the skillet on a jelly roll pan or baking sheet to catch any spillover.