This potato dish makes great leftovers in the unlikely event you have any.
Boil the potatoes in a large pot, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.
Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings.
Recipe editor Patricia Mitchell
Online Since 1997
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