Bonesmokers Potatoes

On July 4th my husband pulled out is smoker and did some ribs. I pulled out one of his cookbooks, Dr. BBQ's Big-Time Barbecue Cookbook and found a new recipe for potatoes.

One 28-ounce can diced potatoes
One 10-ounce can diced tomatoes with green chiles (get the hot if you like)
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1 cup grated cheddar cheese
2 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Paprika

Preheat the oven to 350 or prepare the cooker to cook at 250F

Drain the potatoes and the tomatoes together in a colander. Melt the butter in a small saucepan. Thoroughly mix in the flour. Add the milk, stirring to blend. Add 1/2 cup of the cheese, stirring. All the cheese doesn't need to melt into the sauce. add the bacon and salt and pepper, and stir to blend. Remove from the heat to cool a bit.

Toss the potatoes, tomatoes, and the sauce mixture together in a bowl. Transfer to a greased 2-quart casserole or an 8 x 8 inch pan. Top with the remaining 1/2 cup cheese and sprinkle with paprika.

Bake for 30 minutes at 350 or 1 hour in a 250 barbecue smoker.

They were GREAT!!!