Baconfontinamashedpotatoes Recipes

BACON-CHEDDAR MASHED POTATOES

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.

BACON-AND-CHEESE SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
• Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

BACON CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

MAPLE BACON MASHED POTATOES RECIPE BY TASTY

Steps:

• Cook the bacon in a small nonstick skillet over medium heat, turning occasionally, until crisp, about 4 minutes. Transfer the bacon to a paper towel-lined plate with tongs to drain, reserving the bacon grease.
• Chop the bacon strips into pieces, then transfer to a small bowl and toss with ½ tablespoon of maple syrup. Set aside.
• Add the potatoes to a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes and return to the pot.
• Add the milk, heavy cream, butter, and reserved bacon grease to a small saucepan and cook over medium-low heat until the butter melts.
• Mash the potatoes with a potato masher or ricer. Pour in the warm milk mixture and stir until smooth. Add the remaining tablespoon of maple syrup and remaining 1½ teaspoons of salt and stir to combine. Add more milk or heavy cream if the potatoes are too stiff.
• Transfer the potatoes to a large serving bowl, top with the maple-coated bacon, and serve.
• Enjoy!

TEENA'S BACON AND CHEDDAR POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
• Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
• Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.

BACON POTATO BAKE

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

FRIED POTATOES AND BACON

Steps:

• Peel all potatoes and cut up in to 4ths.Put potatoes in a pot with water and salt.Cover. Put on high until it boils then lower a little. Total boiling time should be 30 minutes.
• Cut up bacon and onion into smaller pieces.Add to a 10-12" pan 1 tablespoon butter.Let fry for 5-7mins so bacon grease can accumulate.
• Drain potatoes when they are done and add to frying pan.With a spoon make potatoes pieces even smaller and stir mixture together. Add another tablespoon butter and stir.
• Turn flame up med-high and cover so potatoes can brown. Every 5 minutes or so stir potatoes and add salt and pepper to taste. Also add more butter if necessary.
• Continue to fry for about 15 minutes or until most potatoes have one side browned.

HOMEFRIED POTATOES WITH GARLIC AND BACON

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

BACON-FRIED POTATOES

Steps:

• Boil potatoes for 5 minutes; drain.
• In a frying pan, cook bacon until crisp.
• Remove bacon and place on paper towels to drain; crumble bacon.
• Add potatoes to bacon fat and cook until lightly browned.
• Drain potatoes on paper towels.
• Put pototoes on serving plate; sprinkle with bacon, salt and pepper.

LOADED MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

BACON-WRAPPED POTATOES

Steps:

• Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

BACON SMASHED POTATOES

Steps:

• Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
• Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.
• Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.
• Josmeyer Les Folastries Gewürztraminer '05