Skillet Potatoes With Bacon And Cheddar Food

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.

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-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.

CRISPY SKILLET POTATOES WITH BACON

Steps:

• Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
• Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

GRILLED CHEESY LOADED POTATOES

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
• Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
• Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

BACON-CHEDDAR CHICKEN AND POTATOES

Steps:

• Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
• Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
• Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and 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.

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.

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 POTATOES

Steps:

• Cook bacon in large skillet, over medium heat, drain on paper towel, drain fat except for 3 tablespoons. Add onions; cook 5 minutes, add potatoes, cover. Cook over medium low heat 20 to 25 minutes, or until potatoes are tender, stirring occasionally.
• Add butter, cheese, bacon, sour cream, chives, salt and pepper to skillet, toss to coat. Cook until heated through about 4 minutes.

CHEDDAR BACON SCALLOPED POTATOES

Steps:

• Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
• Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
• Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

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.

POTATO SKILLET

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
• Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
• When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

SKILLET POTATOES WITH BACON AND CHEDDAR

Steps:

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