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Jennie's Louisiana Potatoes Recipe

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This recipe for Jennie's Louisiana Potatoes, by , is from Dinner for Two , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



chunky but creamy and cheesy potatoes
8-10 medium sized potatoes
1 cup Mayo
1/3 cup Sugar
1/4 loaf velveeta cheese
1 lb bacon, fried & crumbled
2 cups plain yogurt
2 cups shredded mozzarella cheese
Tony Chachere's Creole seasoning

Partially peel potatoes (leave about 1/3 the skin on each potato. Then boil until soft. Cool and cut in to 1 inch pieces. Season liberally iwth Tony Chachere's. Set aside.

In a large bowl (or the rinsed out cooking pot from the potatoes) mix the bacon, mayo, 1 cup yogurt, sugar and 1 3/4 cups of the mozzarella cheese. Mix well then stir in the potato pieces. Mix well but leave some lumps of potatoes.

Grease 13 X 9 casserole dish and spread potato mixture in evenly.
Bake at 250 degrees for 30 minutes. Play ball with the dog for 25 of those minutes. Then Melt the velveeta and mix with the remaining yogurt and mozzarella. When the potatoes are done pour the latest mixture over the potatoes. Sprinkle with more Tony Chachere's and/or paprika. Let set for 5 minutes an then serve.




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