Cheesy Red Potato Casserole

Each day at bedtime, we ask Trevor to describe his favorite part of the day. Usually, it's a playdate, Cub Scout activity, special outing, or fun project at home. Last night, his favorite part of the day was the red potato casserole I served for dinner. With an endorsement that glowing, I thought I'd better share the recipe.   

Cheesy Red Potato Casserole

                                                  2 lbs. red potatoes                                   3 c. shredded cheese 

                                                  3 slices bacon                                           2 T. minced chives

                                                  1/2 c. sour cream                                     1 avocado, cubed

Wash potatoes and poke with a fork. Microwave until done (7+ minutes, depending on size). Set potatoes aside to cool enough to handle. Put bacon slices into 13 x 9 inch Pyrex pan and microwave until bacon is fully cooked (2+ minutes, 30 seconds at a time). Remove bacon from pan and set aside to cool. Remove all but 1/2 tsp. of the bacon grease from the pan and discard. Cut potatoes into 1-inch cubes and place in pan. Cut bacon into small bits and sprinkle over the potatoes. Dot sour cream over potatoes, then sprinkle with shredded cheese. (I used a blend of mozarella, cheddar, and jack because that's what I had on hand.) Stir gently. Bake uncovered at 350° for 15 minutes. Remove from oven and sprinkle with chives and avocado cubes. Return to oven for 5 more minutes.