Sinful Cheesy Bacon Potatoes 5fix Recipes

CRISPY CHEESE AND BACON POTATOES

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!

SINFUL POTATOES RECIPE

Steps:

• Preheat oven to 350º. 2 Melt cheese in heavy pan over low heat, stirring. 3 Add mayonnaise and potatoes to cheese and mix well. 4 Put into a 9x13-inch baking pan and top with bacon. 5 Bake, uncovered for 35-40 minutes until bubbly and golden brown.

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!

SINFUL CHEESY BACON POTATOES #5FIX

Steps:

• Cook bacon and crumble.
• Combine all ingredients (reserving approximately half of the cheese) mix well and put in a 9 x 13 pan. Then use the rest of cheese to sprinkle on top. Bake for 45 minute to 1 hours at 350 degrees.
• Enjoy!

SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX

Steps:

• Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
• In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
• Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
• Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.

CHEESY ARTICHOKE AND POTATO CASSEROLE #5FIX

Steps:

• Thaw potatoes in a colander until completely thawed. Place in a large bowl. In a smaller bowl combine cream cheese, condensed soup, Gruyere cheese and mix well. Add this cheese mixture to the potatoes and add the artichoke hearts as well. If the mixture looks too thick you can add some artichoke liquid to thin it a bit.
• Pour into a grease 9×13 pan and bake 30 minutes in a 350 degree oven. Serve hot and enjoy! We have used any leftovers for breakfast the next day as well.

CHEESY TATER-BACON BITES #SP5

Steps:

• Preheat oven to 400 degrees. Lightly coat interior cups of 12-cup muffin tin with cooking spray. In large mixing bowl, combine shredded potatoes, eggs, and 1 cup cheese until well-blended. Divide potato mixture between 12 prepared muffin cups, pressing into bottoms and slightly up sides of cups. Divide crumbled bacon between cups, then top with remaining 1/2 cup cheese. Sprinkle sliced green onions evenly over tops. Bake 13 to 15 minutes, or until cheese is bubbling and edges of potato crusts are golden brown.

CHEESY BACON POTATOES

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 9 inch pan with non stick cooking spray.
• Toss the chopped red potatoes in olive oil. Let them soak in the olive oil for about 10 minutes.
• Place them in the pan, mix in the onion pieces, and stir in the plain Greek yogurt.
• Sprinkle the potatoes with ranch dressing mix, pepper, and garlic salt, and stir them around, so they are all coated in the seasonings.
• Cover the pan with foil and bake for 15 minutes.
• Remove from the oven and add your cooked bacon pieces and cheese.
• place it back in the oven, uncovered for another 15-20 minutes, or until the cheese is completely melted, and the potatoes are soft and getting golden.
• Remove from the oven and garnish with fresh green onions.

CHEESY SOUTHWEST POTATO DUO #SP5

Steps:

• Heat oven to 400 degrees.
• Cook bacon, cool, and crumble. To a 12-cup muffin pan, add equal amounts of bacon grease to each muffin cup.
• To a medium bowl, add the hash browns and gently blend in 1 1/2 cups of the shredded cheese. Press about 2 tablespoons of the hash brown and cheese mixture into each muffin cup. Bake in oven for 18 - 20 minutes or edges are crispy.
• While hash brown cups bake, peel film at corner of mashed potatoes and heat on high for 3 minutes in microwave. Remove from microwave and stir.
• Remove hash brown cups from the oven. Spoon in equal amounts of mashed potatoes. Top with equal amounts of remaining cheese and place under broiler for 5 minutes or bake in the oven until cheese is melted.
• Top each cup with green onions and bacon and serve. Enjoy!