Ingredients
- ½ cup olive oil
- 3 tablespoons Caramba! Chili Fuerte
- 1½ teaspoon salt
- ¼ teaspoon black pepper, ground.
- 2 tablespoons paprika
- ½ tablespoon granulated garlic
- 8 pieces potatoes, medium size
- 1½ cup bacon, crumbled
- ¼ cup white onion, diced
- 2½ cups cheese sauce
- 1 cup quick melt cheese, shredded
- 2 tablespoons spring onions (optional)
For the dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon garlic, minced
- 1 tablespoon parsley, minced
- 1 teaspoon iodized salt
- ½ teaspoon black pepper, ground
Instructions
- Bring a pot of water to a rolling boil.
- To prepare the potatoes, take a very sharp knife and score the potato entirely around the center. With a pair of cooking tongs, place the potatoes into the boiling water and cover with a lid. Let simmer for about 15 minutes.
- Remove potatoes and place them into a bowl filled with cold water. Let it cool to the touch; just a few minutes. Holding the potato in both palms on either end, with thumbs pull away from the skin from the center removing all from the potato in 2 pieces. Repeat for all potatoes.
- Slice the potatoes 1 inch thick.
- Pre-heat oven at 400°F (200°C) for 10 minutes.
- In a large bowl, whisk olive oil, Caramba! Chili Fuerte, salt, and spices.
- Add and mix potatoes, half of the bacon, white onion, and cheese sauce.
- Transfer to a lightly greased baking pan and drizzle with half of the bacon, shredded cheese, and spring onions.
- Bake at 400°F (200°C) for 20 minutes.
- Take the pan out of the oven and serve with the dressing.
