5 pound bag Russet potatoes peeled and cut into 1”-1 1/2 inch pieces
Salt & pepper
2 cups mayonnaise
4 ounces Neufchatel cheese
1 teaspoon garlic powder
2 teaspoons finely chopped, fresh oregano
1 medium sized onion, chopped
1-12 ounce jar marinated artichoke hearts, coarsely chopped (reserve juice from jar)
1 pound of cooked bacon, coarsely chopped
Place cut potatoes in a large pot, cover with salted water and boil until almost fork tender. Drain. Season the potatoes with salt & pepper.
Using a hand held mixer, blend the mayonnaise, Neufchatel cheese, garlic powder, oregano and 1/2 cup of juice from artichokes. Add the onion, chopped artichokes and 2/3 of cooked bacon and fold into the potatoes. Pour into a lightly oiled baking dish and bake at 350 degree for 30 minutes.
Remove from oven and garnish with the rest of bacon and extra fresh chopped oregano. Serve warm.