Bacon And Cheese Stuffed Boxty Recipe By Tasty

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STUFFED BACON CHEESEBURGERS



Stuffed Bacon Cheeseburgers image

Provided by Tyler Florence

Categories     main-dish

Time 32m

Yield 4 burgers

Number Of Ingredients 7

1/2 cup shredded Monterey jack
4 slices cooked bacon, chopped
1 pound ground chuck
Kosher salt and freshly ground black pepper
4 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Lettuce, sliced tomato, onion, and avocado, for serving

Steps:

  • Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
  • Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
  • Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

BACON AND CHEESE STUFFED BOXTY RECIPE BY TASTY



Bacon And Cheese Stuffed Boxty Recipe by Tasty image

Here's what you need: potato, mashed potato, flour, butter, salt, pepper, grated cheddar cheese, bacon, sour cream, scallion, butter

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 11

2 cups potato, grated
1 ⅕ cups mashed potato, cooked
2 cups flour
2 tablespoons butter, melted
salt, to taste
pepper, to taste
grated cheddar cheese, to taste
bacon, chopped, to taste
sour cream, to taste
scallion, chopped, to taste
butter, for frying

Steps:

  • Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
  • Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
  • Stir in the melted butter and season if necessary.
  • Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it's too wet add a bit more flour.
  • Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
  • Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
  • Cut into a nice round shape using a cookie cutter making sure it's fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
  • Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
  • Serve topped with a tablespoon of soured cream and a few bits of scallions.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 75 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, Sugar 2 grams

BACON-CHEESE STUFFED SHELLS



Bacon-Cheese Stuffed Shells image

"I make these rich shells for parties or for friends- and I always get rave reviews! It will surely please anyone and even have them asking for the recipe." -Bekie Anderson, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 tablespoons minced fresh parsley, divided
1/2 teaspoon garlic salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup 2% milk
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender., In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13x9-in. baking dish., Preheat oven to 350°. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream, broth and milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. , Pour over shells. Sprinkle with mozzarella cheese. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 554 calories, Fat 42g fat (26g saturated fat), Cholesterol 139mg cholesterol, Sodium 975mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

CHEESY BACON TWISTS RECIPE BY TASTY



Cheesy Bacon Twists Recipe by Tasty image

Here's what you need: puff pastry, egg, paprika, cheddar cheese, rashers streaky bacons, brown sugar, fresh rosemary

Provided by Dhruv Vohra

Categories     Snacks

Yield 10 twists

Number Of Ingredients 7

1 packet puff pastry
1 egg, beaten, for egg wash
1 teaspoon paprika, or cayenne pepper, both optional
⅔ cup cheddar cheese
10 rashers streaky bacons
brown sugar
fresh rosemary, minced

Steps:

  • Roll out the pastry and brush with the beaten egg.
  • Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
  • Cut into ½ inch (1 ¼ cm) wide strips, then fold in half and pinch the ends together. Gently twist pastry.
  • Wrap bacon around the twists.
  • Sprinkle on brown sugar and minced rosemary.
  • Bake at 350°F (190°C) for 45-50 minutes, turning halfway through to make sure they are golden brown all over.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

BACON 'N' CHEESE STUFFED POTATOES



Bacon 'n' Cheese Stuffed Potatoes image

Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 6

4 medium baking potatoes
1/4 cup butter, cubed
1 cup sour cream
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
3 to 4 green onions, sliced

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

Nutrition Facts :

BOXTY WITH BACON, EGGS & TOMATOES



Boxty with bacon, eggs & tomatoes image

Sizzling bacon and melt-in-the-mouth tomatoes top off this quick and easy fry-up

Provided by John Torode

Categories     Breakfast, Brunch, Snack, Supper

Time 50m

Number Of Ingredients 11

4 large baking potatoes
1 bunch spring onions , finely sliced
100g plain flour
1 egg white
150ml buttermilk
1 tsp bicarbonate of soda
3 tbsp butter (or more if you need)
2 tbsp vegetable oil (or more if you need)
6 small bunches cherry tomatoes
12 rashers back bacon
6 eggs , cooked how you like them

Steps:

  • Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
  • Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
  • Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
  • Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.55 milligram of sodium

CHEESE AND BACON-STUFFED PASTA SHELLS



Cheese and Bacon-Stuffed Pasta Shells image

A yummy winter warmer! This dish is great served with a crisp green salad and garlic bread.

Provided by Patches

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 12

1 (8 ounce) package jumbo pasta shells
1 tablespoon olive oil
4 slices smoked bacon, chopped
1 small onion, chopped
1 clove garlic, minced
1 cup fresh bread crumbs
1 (8 ounce) package cream cheese, softened
¼ cup chopped fresh parsley
ground black pepper to taste
3 cups tomato puree
1 teaspoon chopped fresh rosemary
5 ounces fresh Buffalo mozzarella

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, and cool.
  • Heat olive oil in a skillet over medium heat. Cook the bacon, onion, and garlic until bacon starts to crisp and onion and garlic have softened, about 5 minutes. Remove from heat and drain.
  • Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
  • Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
  • Spoon the bacon and breadcrumb mixture equally into the pasta shells. Arrange the stuffed shells in the casserole dish. Coarsely chop the mozzarella and scatter over the pasta shells. Bake in preheated oven until cheese is melted and sauce bubbles, about 30 minutes.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 64.2 g, Cholesterol 99.6 mg, Fat 35.6 g, Fiber 4.1 g, Protein 25.5 g, SaturatedFat 19.4 g, Sodium 557.9 mg, Sugar 6.7 g

CHEESY BACON-STUFFED CHICKEN BREAST



Cheesy Bacon-Stuffed Chicken Breast image

One of my families favorites with chicken, bacon, and cheese. You can't go wrong.

Provided by The Papa

Categories     Stuffed Chicken Breasts

Time 1h10m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 cups Italian bread crumbs, divided
4 slices peppered bacon
4 (5 ounce) skinless, boneless chicken breast halves
½ cup shredded Parmesan cheese, divided
2 large eggs, well beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
  • Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
  • Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 575.2 calories, Carbohydrate 41.1 g, Cholesterol 199.4 mg, Fat 21.6 g, Fiber 2 g, Protein 51.5 g, SaturatedFat 6.9 g, Sodium 1495.6 mg, Sugar 2.3 g

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