| 6 cups | Red skin potatoes, sliced in to 1-inch pieces |
| 1/2 | Red pepper,washed,seeded, and cut in half |
| 3 | Large garlic cloves, minced |
| 3/4 cup | Green onions, chopped (1/4 up for garnish) |
| 2 tbsp | Olive oil |
| 1 1/2tsp | Salt |
| 1/4 tsp | Seasoned pepper |
| 1/8 tsp | Crushed red pepper |
| 8 slices | Bacon |
| 1 (14.5 oz) can | Chicken broth |
| 1 (12 oz) can | Non-fat evaporated milk |
| 1 1/4 cup | Shredded sharp cheddar cheese (1/4 cup for garnish) |
| 1 tbsp | Sour cream |
1)Heat oven to 400 degrees. Cut washed potatoes (skin on) into 1" pieces. Place in large mixing bowl with red pepper, garlic, green onions, olive oil, salt, pepper, and crushed red pepper; toss until potatoes are well coated. Dump potatoes in a 13x9" pan; spread out into one layer. Roast for 40 min. Flip twice with spatula during cooking.
2) While potatoes are roasting. fry bacon until crisp. Drain on paper towels. Crumble and set aside.
3) When potatoes have finished roasting, remove from oven. Place red pepper in small glass bowl covered with plastic wrap. Allow skin to soften and remove skin.
4) Place potato mixture, chicken broth and evaporated milk in a large saucepan. Stir gently to combine. Remove 1 1/2 cups of potato mixture and the skinned red pepper; pour into container of electric blender. Process until smooth. Return to saucepan.
5) Stir in bacon and cheese. Heat thoroughly over med-low heat (do not boil). Just before serving, stir in sour cream.
6) Garnish each serving with remaining cheese, bacon and onions.
Enjoy!