Bacon Jalapeno Potato and Egg Casserole
2 teaspoons Bacon Salt Jalapeno
1 cup margarine
1 (16 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with Bacon Salt Jalapeno, ending with potatoes. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt. Bake in preheated oven for 30 minutes.