Parmesan Topped Potatoes With Bacon Recipes

CRISPY SKILLET POTATOES WITH BACON

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.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

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.

PARMESAN-BAKED MASHED POTATOES

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg., Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.

NEW POTATOES WITH BACON AND PARMESAN

Steps:

• Cook potatoes in boiling salted water until tender, then drain.
• Slice potatoes in half and brown in skillet with salt, pepper, Italian seasoning or rosemary, crumbled bacon, garlic, chopped onion, and 2 tablespoons bacon drippings or butter.
• Top with cheese while hot.

PAN FRIED POTATOES WITH BACON AND PARMESAN

Steps:

• Cook potatoes, garlic, and bacon in oil over medium heat.
• Season to taste with salt and pepper and cook, stirring, until potatoes are almost cooked through, then stir in green onions.
• When potatoes are cooked through, sprinkle with parmesan cheese and serve.

PARMESAN-TOPPED POTATOES WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

PARMESAN-TOPPED PASTA WITH ASPARAGUS AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan.
• Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl.
• Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.