Shredded Potato Baskets With Cheese And Bacon 5fix Food

BACON-AND-CHEESE SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
• Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

TWICE BAKED POTATOES WITH CHEESE AND BACON

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
• In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
• When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
• Preheat the oven to 350 degrees F.
• Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.

CHEESE AND BACON POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
• When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

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!

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

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.

SLOW COOKER BACON CHEESE POTATOES RECIPE

Steps:

• Line slow cooker with foil, leaving enough foil to cover potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.)
• Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter.
• Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter.
• Overlap with remaining foil. Place lid on slow cooker and cook on low for 6-8 hours. Sprinkle with green onions and serve.

SKILLET POTATOES WITH BACON AND CHEDDAR

Steps:

• Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.
• Add onions to drippings in skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
• Top with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted. Serve topped with sour cream.

SHREDDED POTATO CAKE WITH EGG AND CHEESE AND BACON

Steps:

• Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).
• When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.
• Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.

BACON POTATO BOWLS #5FIX

Steps:

• Cover the bottom of a muffin pan with tin foil.
• Take 4(1/2 slice) pieces of bacon and weave them together ( like a basket).
• Lay across the bottom foil covered muffin tin to make a bowl shape press tightly to foil.
• Repeat this process for the other five.
• Bake in a preheated 350 oven about 20 minutes or until bacon is crispy ( may vary with ovens and thickness of bacon.).
• Meanwhile prepare Simply Potatoes traditional mashed potatoes according to package directions. When fully cooked stir in 1/4cup shredded cheddar cheese.
• When bacon is crispy remove and set aside to cool slightly about 3 minutes.
• Next take the bacon bowls and turn them over and place on a lined cookie sheet (no mess).
• Fill the bacon cups with the potato mixture.
• Top each one with remaining cheddar cheese.
• Return to oven for 5 minutes or until cheese is nicely melted and warm.
• top each potato bowl with a dollop of sour cream and chopped green onions.

EASTER EGG BASKETS #SP5

Steps:

• Using a Large nonstick muffin tin press shredded potatoes into a large size muffin tin on the bottom and up the sides. Preheat oven 350 degrees place in oven for 10 minutes. Remove and let cool.
• Crack 12 eggs whisk add 1 brick of softened cream cheese, 3 cups shredded cheddar cheese & 1/2 lb finely diced cooked deli ham, . Pour egg mixture into all 12 simply potato baskets & bake at 350 degrees for 30 minutes until eggs are done. Using a tooth pick test when it comes out dry they are ready to serve.
• While baskets are cooking cook 12 strips of bacon place on papertowel pat dry then hang over a rack to bend into basket handles. When your Easter Egg Baskets are done remove from oven place 1 piece of bacon on each basket to look like a handle to a basket. Now just serve and enjoy! Yummy!

SHREDDED POTATO CAKES

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.