Submitted by Chip Garrett, Emporia, Kansas


• 12 slices bologna

• 8 ounces shredded cheddar cheese

• 3 pounds Irish potatoes

• 4 slices bacon

• 1 bunch green onions, chopped

• Chicken base

• 1/2 stick butter

• 1 C milk

• Salt and black pepper


Peel, cut up and boil potatoes in water with chicken base until potatoes are tender. Remove potatoes and add butter and just enough milk to make a thick mixture. Season to taste and set aside. Preheat oven to 350 degrees. Fry bacon slices in skillet until crispy. Remove bacon, crumble and set aside. Fry bologna slices in bacon grease until the slices are slightly browned on each side. Do not slit the edge of the slices before frying so they can curl up and form a “cup” or “boat.” Place slices, cupped side up, on a baking sheet sprayed with cooking spray. Place a large scoop of mashed potatoes in each slice, then cover with cheese, bacon bits and green onions. Bake until the cheese is melted and bubbly, approximately 10 minutes. 


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