Ingredients:

• 24 ounces sour cream
• 24 ounces cheddar cheese, shredded
• 3/4 teaspoon salt
• 3/4 teaspoon cracked black pepper
• 2 pounds Idaho® fingerling potatoes, a medley of yellows, reds, and purples
• 24 slices white bread, country-style
• Butter
• 18 ounces bacon, cooked and chopped
• 1 cup scallions, sliced

Directions:

1. Combine sour cream, cheddar cheese, salt and pepper. Use immediately or cover and refrigerate up to 4 days.
2. Cook potatoes in salted boiling water until tender, about 10 minutes. Drain; cool slightly. Flatten the potatoes to about 3/8-inch thickness.
3. Per sandwich order: Butter one side of two slices of bread. Spread about 2 ounces (1/4 cup) of cheese mixture on both unbuttered sides of bread. Sandwich 3-4 potatoes, about 1 ounce of bacon and a generous tablespoon of scallions between the cream cheese sides of the bread.
4. Grill sandwich on hot buttered grill or sandwich press until filling is heated through and melty. Cut in half and serve warm.
5. Repeat per order.