Cheese Bacon Potato Wedges Recipes

BACON CHEESE POTATO WEDGES

Steps:

• Scrub potatoes well to clean; dry with paper towel. Slice potatoes into steak fry style wedges. Place in a large bowl.
• Pour olive oil over potato wedges and toss to coat well.
• In a small bowl, mix cream sauce ingredients. Set aside.
• Preheat oven to 400 degrees F. Line a large baking sheet (15 x 10-inches) with aluminum foil.
• Spread potatoes in a single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake for 40 minutes or until wedges are tender and beginning to brown.
• Pour HALF of the cream sauce on a separate baking sheet. Spread the sauce out a bit.
• Place potato wedges on top of the sauce. Pour the other half of the sauce over the potato wedges. Top with the cheeses and bacon and return to the oven for 5-10 minutes, or until cheeses are melted and bubbling. Remove from oven and top with sliced green onions.
• Serve immediately.

CHEESE AND BACON POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
• When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

CHEESE & BACON POTATO WEDGES

Steps:

• Preheat oven to 375 F degrees. Scrub potatoes and pierce the skin in a few places with a knife. Place on rack in oven for about 50 minutes to one hour.
• While the potatoes are baking, fry the bacon. In a skillet set over medium heat, add the bacon and cook for just a few minutes per side. Remove from heat, drain in paper towels and roughly cup up the bacon.
• Remove the potatoes from the oven and slice them in half and then in quarters lengthways. Place the potatoes on a baking tray and sprinkle over cheese, bacon and spring onions. Place back in the oven for about 10 - 12 minutes. Remove from oven, sprinkle over chives and season with salt and pepper.

CHEDDAR BACON POTATO WEDGES

Steps:

• Preheat oven to 350 degrees.
• Cut the potatoes in half, then into 1/3rds (total 18 pieces). Slice the top half of the triangle of the wedge off leaving a flat top wedge.
• Heat 2 inches of vegetable oil in a large pot to 350 degrees and add the potatoes to the heated oil, cooking until the potatoes are browned.
• Put the fried potato wedges on a baking sheet, season with salt and pepper.
• Top the potatoes with shredded cheddar cheese and top with bacon crumbles.
• Bake for 15 minutes until cheese is melted then top with bacon crumbles and bake for an additional 5 minutes.

POTATO WEDGES WITH CHEESE AND BACON

Steps:

• bake potato wedges according to package directions.
• in the meantime fry bacon, drain and crumble.
• when potatoes are ready sprinkle with salt and black pepper if desired.
• add cheese, bacon and green onions.
• return to oven and bake until cheese melts, or until cheese is golden brown.
• serve immediately with sour cream.

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY

Steps:

• Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
• Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
• Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
• Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
• Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
• Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
• Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.