5 slices bacon, cooked and crumbled, reserving 1 tbsp. drippings
1/2 c. chopped onion
8 lg. potatoes, pared, cooked and cubed (about 10 c.)
2 c. (8 oz.) shredded Colby cheese
1 (8 oz.) tub sour cream
1 c. finely chopped dill pickles
1/2 c. dill pickle juice
1/2 c. milk
1 tbsp. dill seed
1 1/2 tsp. salt
1/2 tsp. pepper

Cook onion in drippings until transparent. In large bowl, combine onion with all ingredients, EXCEPT bacon and 1/2 cup cheese. Spread in buttered 13 x 9 inch dish; top with reserved cheese and bacon. Bake at 350 degrees for 30-35 minutes. 8-10 servings.