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Spicy Bacon, Onion and Cheese Potatoes

8 slices bacon, coarsely chopped
2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
1 large onion, chopped
1 cup packed grated hot pepper Monterey Jack cheese
2 tablespoons (1/4 stick) butter

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook
chopped bacon in heavy large skillet over medium heat until brown
and crisp. Using slotted spoon, transfer bacon to paper towels
and drain. Combine bacon, potatoes and onion in prepared backing
dish. Season with salt and pepper. Sprinkle Monterey Jack cheese
over and dot with butter. Cover with aluminum foil. Bake until
potatoes and onions are very tender, about 1 hour.

Preheat broiler. Uncover baking dish and broil until top of potato
mixture is brown and crisp, about 2 minutes.

Serves 8.

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