Ingredients

2 pounds sliced bacon ends
15 pounds potatoes, sliced
1/4 cup salt
5 pounds onions, sliced
1/8 cup pepper
4 pounds charcoal
1/2 cup lighter fluid

Directions

Brown bacon. When bacon is three-fourths done, add onions. Add salt and pepper. (Reserve some bacon and onions for sprinkling on top of the potatoes.) Drain sliced potatoes in sink (potatoes should have been in water for a minimum of one-half hour). Mix potatoes, making sure the bacon and onions are stirred in. Pour mixture into a 16-inch Dutch oven.

Lightly sprinkle top with reserved bacon and onions.

Start charcoal 1/4 to 1/2 hour before cooking time. Cooking will vary with outside temperature and moisture. Also, elevation will make a difference. Potatoes will stay hot in oven for about two hours. Serves 40.

Nutritional analysis (per serving) 100 calories: 6 grams saturated fat, 12 grams total fat, 2 grams protein, 3grams carbohydrates, 20 mg cholesterol, 34 mg sodium.