Cheese Potatoes (Scott)

• 1 bag of red potatoes (you won't use the whole bag, but close)
• 1 1/2 lbs shredded cheddar cheese
• 1 lb precooked bacon
• 1 large onion
• salt
• pepper
• onion salt
• garlic salt (if desired)

Scrub potatoes and cut to small pieces (I usually cut each potato in about six to eight pieces). Leave skins on. Chop onion in small wedges. Cut bacon in pieces about one inch long.

Layer ingredients in the oven by placing potatoes in bottom, then sprinkling with some bacon pieces, onions, salt, pepper, onion salt and garlic salt if desired. Use your judgment on how much  seasoning to use, but remember that if you're stingy with it your potatoes will be bland. Repeat this layering process until the potatoes are to the top of the oven, just below the lid.

Cook for 50 to 60 minutes with 10 coals on bottom and 14 on top. Occasionally stir slightly by "lifting" the potatoes from the bottom to keep them from burning. This requires a long spoon. When the potatoes become soft (poke them with a fork to find out), add the cheese. I like to mix some cheese down into the potatoes, then cover the top with the remainder. Replace the lid for a few minutes so the cheese can melt. Enjoy.