Skillet Potatoes With Bacon And Cheddar Food

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!

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.

TEENA'S BACON AND CHEDDAR POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
• Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
• Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.

BACON WRAPPED CHEDDAR AND CHIVE DUCHESS POTATOES #SP5

Steps:

• Pre-heat oven to 375 degrees Fahrenheit. Line 2 large jelly-roll pans (approximately 17.25 x 11.5-inches in size) with parchment paper. Place the 24, half strips of bacon on prepared pans in a single layer. Bake 5-7 minutes, or until bacon has rendered some of the fat and just starting to brown on the edges, but still flexible. Drain on paper towels; pat to remove excess grease.
• Using a 24-cup, non-stick mini muffin pan, line bottom and sides of each mini muffin cup with a half strip of the par-cooked bacon in a circular fashion, making a well in the center, folding or creasing if needed to fit.
• In a large mixing bowl, beat potatoes, eggs, and 1/2 cup of the cheese with an electric mixer on medium-high speed until smooth and fluffy.
• Transfer potato mixture to a large pastry bag fitted with a large star tip. Pipe potato filling evenly into bacon-lined muffin cups in a spiral fashion (cups will be full and potato spirals will extend beyond the height of muffin cups). Sprinkle tops with remaining 1/4 cup cheese. Bake for 12-15 minutes or until tops are golden brown. Let rest 5 minutes. Run knife around edges to remove from pan. Place on serving platter and garnish with chives. Serve warm. Makes 24.
• Note: A plastic freezer bag can be used in place of a pastry bag and decorator's tip. Fill freezer bag with potato mixture and seal. Using kitchen scissors, cut off a small corner of the bag, about 1/2 inch, and pipe potato mixture into mini muffin cups as directed.

BACON POTATO CHEDDAR TART

Steps:

• Preheat oven to 350 degrees.
• Mix the minced onions and garlic together.
• Get a skillet (all metal, no rubber or plastic handles) or pie dish.
• Coat the cooking area of the skillet with cooking spray.
• Cut the parchment paper into a circle that covers the cooking area of the skillet, and place it in side the skillet.
• Start lining the center of the skillet with a layer of bacon in a fan pattern, with one end of the bacon at the center and the other end hangs over the end of the skill. Each slice should overlap about a 3rd to half of the width of a bacon slice. Take care to stagger the bacon at the center so you don't end up with a very thick layer of bacon in the center of the pan.
• Slice your potatoes in about 1/4 inch thick slices.
• After the skillet is completely covered with bacon, start adding potato slices in layers inside the skillet on top of the bacon, creating a layer of potato on top of the bacon.
• After completely adding a layer of potato that covers the bottom of the skillet, sprinkle some pepper, onions/garlic mixture, and a generous portion of cheddar on top of each layer.
• Repeat the previous 2 steps until the potato & cheese layers are stacked about 1 inch above the top of the skillet.
• Fold all of the bacon stips on top of the stack of potato until the top layer is completely covered.
• Place a small, metal skillet or pot cover on top of the tart to hold the bacon in place during baking.
• Bake at 350 degrees for 2 hours and 30 minutes.

CHEESY BACON AND POTATO OMELET

Steps:

• Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
• Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks.
• Place in a large saucepan, and add enough cold water to cover by about 2 inches.
• Bring to a boil over medium-high heat, and reduce to a simmer.
• Cook until easily pierced with a paring knife, about 20 minutes.
• Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat.
• Add bacon, and cook until crisp and browned, turning once.
• Transfer to paper towels; let cool, and crumble.
• Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
• Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
• Stir until well combined.
• Transfer to a buttered 3-quart baking dish.
• Top with remaining 1/2 cup cheese.
• Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
• Remove from oven; garnish with remaining bacon.
• Serve immediately.