Baked Potato with Ring Tum Ditty
- 12 ounces bacon, chopped
- 2 cups chopped onions
- 2 (15-ounce) cans whole tomatoes, drained, juice reserved
- 1 (16-ounce) can whole kernel corn
- Dried thyme
- Salt and pepper
- 3 cups (3/4 pound) grated extra-sharp Cheddar
- 4 to 6 baking potatoes, baked
- Butter, for topping
- Saute bacon and onions together in a heavy pot over medium heat until bacon is crisp and onion is translucent.
- Drain off the fat and discard.
- Add reserved tomato juice to pot and then squish the tomatoes through your fingers into the pot.
- Add corn, thyme, and salt and pepper, to taste, and simmer for 10 to 15 minutes or until desired thickness.
- Add cheese and stir until melted.
- Halve potatoes lengthwise and then spoon the Ring Tum Ditty over potatoes.
- Dot with butter, if desired, and wait for the complements.
bacon, onions, tomatoes, whole kernel corn, thyme, salt, cheddar, baking potatoes, butter
Taken from www.foodnetwork.com/recipes/paula-deen/baked-potato-with-ring-tum-ditty-recipe2.html (may not work)