Baked Bacon And Cheddar Croquettes Recipes

BACON & CHEESE POTATO CROQUETTES

Steps:

• Chop the bacon into small pieces then mix with the potato and cheese.
• Place the flour, egg and breadcrumbs into separate bowls.
• Form the potato mixture into balls/small logs (the traditional shape) then coat first in the flour, then the egg and finally in the breadcrumbs.
• Fry the croquettes in the hot oil until golden brown and crisp.
• Remove from the oil and drain on kitchen paper.
• Serve with lemon wedges.

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

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!

BACON-CHEDDAR BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
• Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
• Drop heaping tablespoonfuls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

BACON CHEDDAR PATTY CAKES

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
• Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
• Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

BAKED TWO-CHEESE & BACON GRITS

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

BAKED BACON AND CHEDDAR CROQUETTES

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
• Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
• While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
• Mash potatoes by hand or run through a ricer.
• Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
• Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
• Bake for 10 minutes, then turn over and bake for another 10 minutes.

BAKED BACON & CHEDDAR CROQUETTES

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
• While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
• Mash potatoes by hand or run through a ricer.
• Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 10 equal-sized balls.
• Place egg in a small container and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
• Bake for 15 minutes, then turn over and bake for another 15 minutes.