Oven Baked Potatoes With Bacon Food

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!

OVEN FRITTATA WITH POTATOES

Steps:

• Preheat oven to 425 degrees F.
• In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender, turning bacon after about 5 minutes on the first side.
• Once the bacon is crisp, remove bacon and place on a plate lined with a paper towel. Drain off all but 1 tablespoon bacon grease.
• Add potatoes to bacon grease and lightly season with salt and pepper (if using canola oil instead of bacon grease, the potatoes may need a bit more salt). Pan fry for 5 minutes, stirring frequently. Add in leeks/onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender.
• Remove the skillet from the heat. Crumble cooked bacon evenly over potatoes.
• Whisk together eggs, milk, salt, pepper, a dash of nutmeg, and Parmesan Cheese. Pour egg mixture over potatoes and bacon.
• Bake for 10-15 minutes, or until eggs are set.
• Serve immdeidately or after cooling slightly.

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.

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!

BACON AND ONION ROASTED POTATOES RECIPE BY TASTY

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!

BACON-WRAPPED POTATOES

Steps:

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

OVEN-BAKED RöSTI CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
• When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
• Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

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.

OVEN-BAKED POTATOES WITH BACON

Steps:

• 1. Preheat oven to 375F. Heat the oil and butter in a Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until just beginning to brown.
• 2. Slice onions and potatoes thinly (peel potatoes, if desired). Wash and slice leek, white part and some of the light green part.
• 3. Add onion slices to bacon and cook 5-10 minutes, stirring occasionally, until onions have softened and turn golden brown.
• 4. Add potatoes and leeks and stir well. Pour in broth. Season with pepper. Bring to a boil, cover, and put pot into oven and bake 30-40 minutes, or until potatoes are soft.
• 5. Remove cover, raise oven temperature to 425F and cook another 15-20 minutes, until top is crisp and golden brown. Garnish with parsley serve.

GARLIC BACON ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Line a large baking sheet with foil.
• Wash the potatoes and cut them into bite sized chunks. Add to a large bowl.
• Meanwhile, chop the bacon into small pieces and fry until crisp. Remove bacon from the pan with a slotted spoon and drain on a paper towel lined sheet.
• Pour 2 tablespoons of the bacon grease over the potatoes, add the salt and pepper, and toss to coat. Add more grease if needed to fully coat the potatoes.
• Pour the potatoes onto the prepared baking sheet in a single layer. Bake for 35 minutes and remove from the oven.
• Grate the clove of garlic with a mircroplane grater over the potatoes and stir. Sprinkle with the bacon and dill and return to the hot oven for 5 minutes.
• Remove from the oven and top with the Parmesan cheese.
• Serve hot.

BACON WRAPPED BAKED POTATOES

Steps:

• wrap bacon and potatoes in tin foil.
• Place on cookie sheet to catch drippings.
• Bake at 350 for 2 hours and then let sit out still in the tin foil for 30 minutes before serving.

OVEN BAKED POTATOES {STEAKHOUSE COPYCAT}

Steps:

• Preheat the oven to 425ºF.
• Wash and dry the potatoes.
• Pierce the potato 2-3 times with a fork (See notes in article above!)
• Rub oil all over the potatoes (or choose one of the other options above to rub on the outside).
• Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
• Place the potatoes on a baking sheet and bake for about 45 minutes.
• The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
• Serve with butter, cheese, chives, sour cream and all of your favorite toppings!

CHEESY BAKED RED POTATOES WITH BACON

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients until blended. Add to potatoes in large bowl; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

OVEN BAKED BACON AND POTATOES

Steps:

• Preheat oven to 400 degrees.
• On a large rimmed baking sheet coated with non-stick cooking spray, toss potatoes with salt and pepper. Arrange bacon around edges of baking sheet.
• Bake until potatoes are tender and bacon is thoroughly cooked, about 30 minutes. After the first 15 minutes of cooking time, flip bacon using tongs and stir potatoes.

BAKED POTATO SOUP WITH BACON

Steps:

• Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
• Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
• Serve topped with reserved green onions, bacon, cheese and sour cream.