Spicy Bacon Onion And Cheese Potatoes Food

BECCA'S POTATO BACON SOUP

Steps:

• Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
• Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
• Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

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 & POTATO LAYER BAKE

Steps:

• Preheat oven to 180°C.
• Grease a large casserole dish.
• Bring a large pan of water to boil and boil the potato slices for 6 minutes and then drain.
• Fry the bacon rashers until just cooked.
• Place alternate layers of potato, onion, bacon, tomato, grated cheese, seasoning and about 7 small knobs of butter (should make 2 layers).
• Finish with a layer of potato and grated cheese flecked with more butter.
• Finally pour hot chicken stock over the potatoes.
• Cover with foil (shiny side down) or a lid and cook for an hour (or until tender).
• Remove foil or lid and cook for a further 10 minutes to allow the cheese to brown.

BACON POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender. Drain.
• In a large bowl, stir together mayonnaise, sour cream, salt, pepper, and paprika.
• Once potatoes have cooled slightly add to the bowl with the mayonnaise mixture. Stir to coat the potatoes.
• Stir in celery, green onions, pimentos, and bacon.Check for seasoning and add more salt if desired.
• Cover and refrigerate for 1 hour.

CHICKEN BACON RANCH CASSEROLE WITH POTATOES

Steps:

• Preheat oven to 450F
• Grease a 9x13 inch casserole dish with oil spray
• Cut potatoes into one-inch dice
• In a large mixing bowl, mix potatoes with ¼ cup ranch dressing. Add salt and pepper to taste
• Transfer potatoes to the greased casserole dish
• Bake potatoes for 30 minutes, mixing one time through cooking to ensure they all cook evenly.
• Meanwhile, mix chicken with ¼ cup ranch dressing and marinate while potatoes cook
• When potatoes are done, place chicken on top of potatoes and bake 20 mins more (covered with aluminum foil) or until chicken is done. Take the casserole dish out of the oven and top chicken and potatoes with crumbled bacon, cheese, and green onions
• Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.

BACON, EGG AND POTATO BAKE

Steps:

• Preheat oven to 350°F Grease an 8x8 baking dish with non-stick spray an set aside.
• Microwave peeled potato on high until barely tender, 3-4 minutes. Allow to cool slightly, then cut into 1/4" dice.
• In a medium skillet over medium heat, heat oil until shimmering. Add the onion and a pinch of salt. Saute until onions are soft and translucent, about 5 minute Add garlic, bell peppers and half the salt, Saute until the peppers are fragrant and soft, about 5 minutes more. Remove from heat and set aside.
• Whisk together eggs and milk with remaining salt and pepper. Add 3/4 c cheese, potatoes, crumbled bacon and sauteed vegetables. Stir well and spread into baking dish.
• Bake in preheated oven for 30 minutes. Spread remaining cheese on top and return to oven until cheese is melted and top is puffy, about 15 minutes more. Serve at once.

SPICY CHEESE POTATOES

Steps:

• Preheat oven to 350 degrees.
• Mix together; melted butter, seasoned salt, minced garlic, cayenne pepper and black pepper. Set aside.
• Prepare potatoes and onions.
• Mix potatoes and onions together in large bowl and add butter mixture.
• Stir to coat well.
• Spray a square casserole dish with non stick cooking spray.
• Spread 1/2 of the potato onion mixture on bottom of dish.
• Place 1/2 of the cheese slices on top of potatoes.
• Repeat layers.
• Sprinkle bread crumbs on top to cover.
• Bake, uncovered for 1 hour at 350 degrees.

GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS

Steps:

• Fire up your charcoal.
• Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
• Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
• Pour beef broth into pan.
• Add bacon to the potatoes, spreading it evenly.
• Cut butter into pats, and place it on top.
• Cover with foil and place onto hot grill for 45 minutes.
• Pull back foil and add cheddar cheese evenly over the dish.
• Recover dish and leave on grill for another 15 minutes.
• Remove from grill and cover with chopped green onions.
• Serve!

SPICY BACON, ONION AND CHEESE POTATOES

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour.
• Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.

SPICY POTATOES W/SMOKED GOUDA, BACON & ONIONS (#9)

Steps:

• Boil potatoes in salted water til soft (about 25 min). Drain, cool slightly, quarter & set aside.
• Place a lrg non-stick sauté pan over med heat & cook bacon to barely crisp. Drain bacon on paper towels, crumble slightly & set aside.
• Place butter in the sauté pan over med-high heat & sauté the onions w/salt, pepper, cumin seeds & chili powder (stirring occ) till onions are soft & aromatic.
• Add the quartered potatoes, combine & allow mixture to brown slightly.
• Sprinkle crumbled bacon & cheese over the mixture, turn heat to very low & cover for 5 min allowing cheese to melt. Serve immediately.

SPICY SWEET POTATO AND BACON CASSEROLE

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Pulse the bread, butter, and 1/2 cup cheese in a food processor until coarsely ground.
• Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.
• Cook the onion until softened, about 5 minutes.
• Add in the garlic and cayenne; cook until fragrant, about 30 seconds.
• Stir in the sweet potatoes, cream, buttermilk, and salt; decrease heat to med-low and cook, covered, until the potatoes are just tender, about 30 minutes.
• Off the heat, stir in the remaining 2 cups cheese, cooked bacon, and 4 of the scallions.
• Transfer the mixture to a 13 x 9 inch baking dish; top with the bread crumb mixture.
• Bake until the crumbs are golden brown, about 15 minutes.
• Cool 10 minutes, then sprinkle with the remaining scallion.
• Serve.

SPICY BACON AND EGGS BREAKFAST BURRITOS

Steps:

• Preheat the pan to medium heat, add bacon and cook until crispy, about 3 mins. Remove bacon to a plate. Save bacon fat, remove 2 tablespoons of bacon fat for eggs.
• In the remaining bacon fat, sauté the onions and ½ teaspoon of salt until translucent, about 3 mins. Add hatch chilies and cook for another 2 mins.
• In a bowl add eggs, 1 teaspoon of salt, and 4 tablespoons of cold water, whisk until frothy. Add eggs to a pan with remaining bacon fat or use some butter to cook on low heat.
• Add cheese to the eggs halfway while cooking. Using a rubber spatula, slowly scrape the pan across, back and forth, repeat this until the eggs are nice and fluffy and cheese is melted.
• To assemble the burritos, add eggs to the shells, then bacon, onion, and hatch chilies, avocado, tomatoes, and cilantro.
• Tightly wrap the burritos closed.
• Optional, add the burritos to a pan to crisp up. Serve with salsa or hot sauce.