Crunchy Onion Bacon Potatoes Recipes

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CRISPY CHEESE AND BACON POTATOES



Crispy Cheese and Bacon Potatoes image

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal.

Provided by Mary Younkin

Number Of Ingredients 6

1/2 pound bacon
3 extra large russet potatoes (peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
3 green onions (sliced thin)

Steps:

  • COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
  • COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  • Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

Nutrition Facts : Calories 378 kcal, Carbohydrate 28 g, Protein 14 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 841 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CRISPY SKILLET POTATOES WITH BACON



Crispy Skillet Potatoes with Bacon image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds small red-skinned potatoes, quartered
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
2 tablespoons olive oil
2 tablespoons chopped fresh chives

Steps:

  • Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
  • Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

BACON AND ONION ROASTED POTATOES RECIPE BY TASTY



Bacon And Onion Roasted Potatoes Recipe by Tasty image

Here's what you need: bacon, medium red potatoes, onion soup mix, salt, pepper

Provided by Camille Bergerson

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 5

½ lb bacon, chopped
6 medium red potatoes, chopped in 3/4-inch (3 cm) pieces
2 oz onion soup mix, 1 packet
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 425ºF (220ºC).
  • Cook bacon in a cast iron skillet until crisp.
  • Remove any excess grease, if preferred.
  • Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
  • Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 3 grams, Protein 16 grams, Sugar 1 gram

FRENCH ONION POTATOES



French Onion Potatoes image

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

Provided by Julie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

cooking spray
2 large onions, sliced
1 (1.5 ounce) package dry French onion soup mix
1 ⅓ cups diced cooked bacon
6 large potatoes, peeled and sliced
3 ½ cups shredded Cheddar cheese
2 ½ cups heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
  • Spray a piece of aluminum foil with cooking spray and cover the baking dish.
  • Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g

YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC



Yukon Gold Roasted Potatoes With Bacon, Onion and Garlic image

You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

10 slices bacon (can use more)
5 large yukon gold potatoes, unpeeled and cut lengthwise into 4 large wedges
3 medium onions, cut into 4 wedges
20 garlic cloves, peeled (or to taste, about 2 large heads, separated and peeled)
3 teaspoons dried thyme (or to taste, rubbed between fingers to release the flavor)
salt and black pepper (I use seasoning salt)

Steps:

  • Set oven to 425ºF.
  • Prepare a large roasting pan.
  • In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
  • Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
  • Add in onion wedges (the onion wedges will separate).
  • Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
  • Sprinkle the veggies with rubbed thyme, salt and pepper.
  • Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
  • Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).

Nutrition Facts : Calories 321.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.7, Sodium 323.4, Carbohydrate 34.7, Fiber 3.5, Sugar 3.5, Protein 7.9

POTATOES WITH BACON AND ONION



Potatoes with Bacon and Onion image

Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought also works well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

2 1/2 pounds medium potatoes, such as fingerling or Yukon Gold, peeled
4 cups chicken stock, preferably homemade
1 garlic clove
1 dried bay leaf
6 stems thyme
1 plum tomato, cut into large pieces
Coarse salt and freshly ground pepper
6 ounces sliced bacon, cut into 1/2-inch pieces
1/2 medium onion, halved crosswise and thinly sliced

Steps:

  • Bring potatoes, stock, garlic, bay leaf, thyme, tomato, and a pinch of salt to a boil in a medium saucepan. Reduce heat, and simmer until potatoes are just tender when pierced with a sharp knife, 12 to 14 minutes. Transfer potatoes to a bowl using a slotted spoon. Strain cooking liquid through a coarse sieve (allowing some thyme leaves through); discard solids.
  • Cook bacon in a large skillet over medium-high heat until fat is rendered and bacon is just beginning to brown, about 4 minutes. Add onion, and reduce heat to medium. Cook, stirring frequently, until onion is golden, 7 to 9 minutes.
  • Add potatoes to skillet, and pour enough cooking liquid (1 1/2 to 2 cups) to come halfway up sides. Raise heat to medium-high. Simmer, turning potatoes occasionally to coat and seasoning with salt and pepper halfway through, until liquid has reduced and glazes potatoes, about 15 minutes.

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