Bacon N Cheese Stuffed Potatoes Food

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

BACON AND CHEESE-STUFFED POTATOES

Steps:

• Heat oven to 350°F.
• Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool 5 min.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Add cheese, butter, milk and pepper to potatoes in bowl; mash until desired consistency. Stir in bacon and chives; spoon into potato shells. Place in shallow baking dish.
• Bake 30 min. or until heated through.

HASSELBACK POTATOES STUFFED WITH CHEDDAR AND BACON

Steps:

• Preheat oven to 425°F (220°C).
• Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
• Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
• Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
• Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
• Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
• Discard herb sprigs; garnish with fresh herbs if desired.

ONION BACON CHEESE STUFFED BAKED POTATOES

Steps:

• Bake potatoes at 350 degrees for one hour or until done.
• Scoop out potato.
• Put potato in large bowl and mash.
• Fry chopped bacon until crisp.
• Remove from pan.
• Fry onions in bacon grease.
• Drain grease.
• Add bacon, onion, and cubed cheddar cheese to the potatoes.
• Add sour cream and milk.
• Mash and mix until smooth.
• Pile into baked potato skins.
• Bake in 350 degree oven for 10-15 minutes.
• Sprinkle shredded cheddar cheese on top and put back in oven until cheese is melted.
• These can be frozen when put potato mixture into baked potato skins.

CHEESE AND BACON-STUFFED PASTA SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, and cool.
• Heat olive oil in a skillet over medium heat. Cook the bacon, onion, and garlic until bacon starts to crisp and onion and garlic have softened, about 5 minutes. Remove from heat and drain.
• Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
• Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
• Spoon the bacon and breadcrumb mixture equally into the pasta shells. Arrange the stuffed shells in the casserole dish. Coarsely chop the mozzarella and scatter over the pasta shells. Bake in preheated oven until cheese is melted and sauce bubbles, about 30 minutes.