Potato Casserole

5 lb. red potatoes. washed diced and boiled till tender ( no need to peel)
1 lb. bacon
1 onion chopped fine (Vidalia onions are best)
1 sm. red pepper chopped small
2 ribs celery chopped
1 cup sour cream
1/4 cup chopped fresh parsley
2 tsp. salt
1 tsp. white pepper
2 cups shredded Monterey jack/cheddar blend

While pot. are cooking. In a heavy skillet cook bacon till med done, remove
half and continue cooking till crispy remove from pan and chop all the bacon.
Cook all veggies in the bacon fat until the veggies are soft but firm. Mix
the sour cream, cheese, and parsley together and add the cooked veggies to
it bacon fat and all. Add cooked bacon salt and pepper. Mix this mixture
with the cooked drained pot. Turn it all into a greased casserole dish
cover and cook at 350 for about 45 min. Non-fat is not the word here!!!!
Simply wonderful