Smoky Peas Potatoes Food

SMOKY PEAS & POTATOES

Steps:

• Scrub potatoes.
• Peel off narrow strip around the center of each potato.
• Cook in boiling salt water 15-20 minutes.
• Drain potatoes.
• Cook peas in salt water until tender (8-15 minutes).
• Drain peas.
• In small saucepan, melt butter.
• Stir in flour& milk.
• Cook& stir until thick, smooth, and bubbly.
• Cut cheese into small pieces (we like cheddar, sharp cheddar, or colby when we can't find smoked cheese), and add to sauce.
• (If you haven't found smoked cheese, add 2 T liquid smoke) Cook& stir over low heat until smooth.
• Add 1/2 of crumbled bacon to the mixture.
• Combine potatoes& peas in a casserole dish.
• Pour 1/2- 3/4 of sauce over peas& potatoes.
• Sprinkle with remaining bacon.
• Serve remaining sauce with the casserole.

SMOKY CHEDDAR POTATOES

Steps:

• Heat BBQ.
• Place potatoes on a heavy piece of tin foil.
• Sprinkle with salt.
• Dot with butter then sprinkle on cheese and bacon bits.
• Wrap foil securely around potatoes: pierce top of foil once or twice with a fork to vent steam.
• Cover BBQ and grill foil packet, seam side up, 4 to 6 inches from medium heat for 45 to 60 minutes or until potatoes are tender.
• Sprinkle with green onions.