Sparkling Potatos

15 med potatoes (cubed ½-¾ in) 1 lb smoked bacon 1 large onion (diced) 16 oz grated cheddar cheese 12 oz can of Sprite (or more) ¼ cup chopped parsley (optional) ½ tsp dried rosemary (optional) 1 tsp seasoning salt ½ tsp garlic powder Pepper For 12" oven use 12 coals on top and 12 on bottom

Brown in the Dutch oven* the bacon cut into small pieces. Add diced onion and garlic powder; cook until clear. Cube the potatoes (scrubbed with the skin left on) and add to the bacon and onions and stir together. Pour one 12 oz can of Sprite over the top (more for higher heat option), sprinkle with rosemary (optional), seasoning salt and ½ tsp pepper, cover and cook. Cook for 50 minutes. Every fifteen minutes stir and turn the mixture to prevent burning. Top with chopped parsley (optional) and grated cheese. Cover and cook an additional 5-10 minutes until cheese is melted. *To accelerat the bacon and onion cooking, place the Dutch oven over an open flame burner until the oninos are cooked. Then transfer to coals when you add the potatos. Chip Watts