5 lbs

russet potatoes, peeled and cut into small cubes

1 stick

butter

1 cup

half and half

1/2 cup

sour cream

8 oz.

crisp cooked bacon, crumbled

6

scallions, minced

1/4 cup

shredded Cheddar cheese

Put the potatoes in a crockpot and cover with water. Cover and cook on High about 5 hours. With the crockpot now on Low, add butter, half and half and sour cream. Cover and cook 20 minutes. Stir in bacon and scallions, season with salt and pepper. Garnish with more bacon, scallions, and the cheese.