Cheddar Bacon And Onion Mashed Potatoes Recipes

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BACON-CHEDDAR MASHED POTATOES



Bacon-Cheddar Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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 CHEDDAR PATTY CAKES



Bacon Cheddar Patty Cakes image

I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.

Provided by Rae

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 36.5 g, Cholesterol 160 mg, Fat 30.2 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 14.2 g, Sodium 1342.1 mg, Sugar 3.5 g

LOADED MASHED POTATOES WITH BACON AND CHEDDAR



Loaded Mashed Potatoes with Bacon and Cheddar image

Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

5 pounds russet or Yukon gold potatoes
8 ounces bacon (about 10 slices)
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1 small onion, grated on the large holes of a box grater, juice reserved
1/2 bunch fresh chives, finely chopped (about 1/4 cup)
2 1/2 cups grated cheddar cheese (about 6 ounces)
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

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.

MASHED POTATOES WITH BACON AND CHEDDAR



Mashed Potatoes With Bacon and Cheddar image

I got this recipe out of the Martha Stewart Living Annual Recipes 2003 book. It's very tasty, and good enough for a week night side, or even good enough for a dinner party.

Provided by crazycookinmama

Categories     Potato

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 11

5 lbs russet potatoes or 5 lbs yukon gold potatoes
8 ounces bacon (About 10 Slices)
1 (8 ounce) package cream cheese, room temperature
1/2 cup unsalted butter, melted,plus
more unsalted butter, for baking dish
1 cup sour cream
1 small onion, grated on the large holes of a box grater,juice reserved
1/2 bunch fresh chives, finely chopped (About 1/4 Cup)
2 1/2 cups grated cheddar cheese (About 10 Ounces)
2 teaspoons coarse salt
1/2 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 350°F 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 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; let cool, and crumble.
  • Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
  • Add the onion 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.

SKILLET POTATOES WITH BACON AND CHEDDAR



Skillet Potatoes with Bacon and Cheddar image

Watch our video on how to prepare Skillet Potatoes with Bacon and Cheddar to learn how to make an old family favorite exciting again. You don't even have to peel any veggies to make our Skillet Potatoes with Bacon and Cheddar! Could great flavor get any more simple?

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 5

4 slices OSCAR MAYER Center Cut Bacon, cut into 1/2-inch pieces
1 onion, chopped
2 lb. Yukon gold potatoes (about 8), thinly sliced
1 cup KRAFT Shredded Cheddar Cheese
6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.
  • Add onions to drippings in skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
  • Top with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted. Serve topped with sour cream.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 1 g, Protein 5 g

BACON AND CHEDDAR MASHED POTATOES RECIPE - (4.5/5)



Bacon And Cheddar Mashed Potatoes Recipe - (4.5/5) image

Provided by RecipeKitchen

Number Of Ingredients 8

2 1/2 pounds Yukon gold or baking potato, peeled and coarsely chopped
1/2 cup fat-free milk
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup fat-free sour cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/3 cup sliced green onions
2 smoked bacon slices, cooked and finely chopped

Steps:

  • Place potato in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain well; return potato to pan over medium-low heat. Add milk; mash potato mixture with a potato masher to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat. Add cheese, and stir until cheese melts. Stir in sour cream, pepper, and salt. Top with green onions and bacon. Makes 6 Servings (1 Cup Per Serving) Nutritional Info Per Serving: Calories 236; Total fat 5 g; Sodium 238 mg; Carbs 38 g; Fiber 2 g; Protein 9

CREAMY BACON AND ONION MASHED POTATOES



Creamy Bacon and Onion Mashed Potatoes image

I found this recipe on the All Recipes site and knew right away that our family would love it. We all did and now it is one of the favorites in my "keeper" file. Granted, it is high in fat content and calories but is oh-so-good for the occasional splurge -- we usually have it with grilled chicken and a steamed vegetable.

Provided by TasteTester

Categories     Potato

Time 1h

Yield 12 serving(s)

Number Of Ingredients 4

5 lbs potatoes, peeled and cubed
3 large onions, chopped
1 lb sliced bacon
2 quarts buttermilk, approximately (or if you prefer, you can substitute 1 quart buttermilk and 1 quart whole milk)

Steps:

  • Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes, depending on the size of the potato cubes.
  • Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels.
  • Add the onions to the bacon grease in the skillet and fry until tender, stirring often. Drain excess grease.
  • When the potatoes are done, drain the water out of pot and mash. Mix in the buttermilk (or the buttermilk/whole milk combination) until you get your desired consistency.
  • Crumble in the bacon and stir in the onions. You can also stir in between 1-2 tablespoons of the bacon grease if you like. Mix together and serve.

Nutrition Facts : Calories 400, Fat 18.7, SaturatedFat 6.6, Cholesterol 32.3, Sodium 499.1, Carbohydrate 44.9, Fiber 4.7, Sugar 10.9, Protein 14

TEENA'S BACON AND CHEDDAR POTATOES



Teena's Bacon and Cheddar Potatoes image

Yummy potato side dish. Goes well with chicken, beef, all the usual suspects. Perfect for Thanksgiving, too!

Provided by LAGIRL

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

4 large russet potatoes, scrubbed and cut into pieces
¼ cup butter
4 slices thick sliced bacon
⅓ cup chopped onion
1 cup cottage cheese
1 ½ cups chopped green onion
½ cup shredded Cheddar cheese
salt and pepper to taste
2 tablespoons butter, cut into pieces
¼ cup shredded Cheddar cheese
¼ teaspoon paprika, for garnish

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.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 46.9 g, Cholesterol 56.1 mg, Fat 20.7 g, Fiber 6.2 g, Protein 15.9 g, SaturatedFat 12.2 g, Sodium 469 mg, Sugar 3.1 g

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