1First, open a beer! It's going to take about 45min~1hr to boil the cleaned, skin-on potatoes
2In a large bowl, mix the soups, diced roasted red peppers, 1C. of the shredded cheese, quartered and diced sausage, BBQ spice or rub, sour cream and real bacon bits.
3Micro wave the green peas until firm done, let cool and add.
4Mix it all up and at this point if you're prepping a day or two before the BBQ, put in a Gal. Ziplock bag and into reefer. Otherwise, use as below.
5By now the potatoes are done to mashable state. Both beers are gone, open another. Put them in a large flat and mash, leaving nice chunks. Mix the sauce into the potatoes thoroughly and at this point you can either finish in a 300^ oven or in an electric roaster or crock-pot/s as I do. Put the reserved 1C. of shredded cheese over the top and just heat to melt or keep on low in roaster/crock-pot for serving.(It's a good idea to have a pocket probe thermometer and keep this dish at 140^ for serving)
6I always prep my sauce as I usually have to do at least 2~3 batches and it makes it real easy. I have a special potato masher that does them VERY quickly. I'll post a pic of it. It's my favorite kitchen tool! I can mash ALL those potatoes in less than 2min.
7Some might wonder about the lack of onion in this dish...I am VERY careful of using onion in dishes like this. Many scream for some to take home and onion is one thing that will turn it bad quickly as there's little cooking in this...IF you're going to eat it all up, go ahead and add.
8There is enough salt in the soups and bacon bits, that you shouldn't have to add any, but you can add fresh ground black pepper if you like and I usually sprinkle sweet red paprika and dried parsley flakes on it for looks.
9When I first made this, I was warned to make PLENTY. It goes QUICK! By now, you've lost count of the beers and good "Quers" never count, so open another, sit back and let the vultures have at it! :-)