Cheesy Red Potatoes and Bacon _lowres

Advocate staff photo by HEATHER MCCLELLAND -- Indulge in slow-cooked Cheesy Red Potatoes and Bacon.

Food stories, whether on television or in magazines or newspapers, have the ability to reach into our subconscious. How often do we hear or read a story that makes us think about that ingredient or dish the rest of the day?

I will admit that bacon and potatoes have that pull for me. Like probably others my age, I wish exercise had that same attraction. That being said, today’s item still on the brain is bacon so indulge me and my dream recipe, Cheesy Red Potatoes and Bacon.

Since crispy bacon is part of the dream, it can not be in the slow cooker for the standard time. In fact, it is well cooked in a skillet or microwave and crumbled at the last minute over the rest of the cooked ingredients.

Over the years, potatoes have served as main dishes in my house, packed with everything from chicken to roast pieces. This one is a bit different in that red potatoes are the chosen attraction. Pick potatoes that are not the smallest, but not the largest ones. No need to peel, just slice into quarters.

In the meantime, brown ground beef, draining fat before spooning over the potatoes. The cheese and bacon can wait until the end.

Julie Kay is a columnist for The Advocate. She can be reached at