Mashed Potato Bacon Bombs
This is just one of those bacon recipes every bacon lover has to try!
Watch all my mouth watering Bacon recipes:
FACEBOOK
INSTAGRAM:
TWITTER
My other Youtube channels:
My HOME HANDY HINTS CHANNEL:
MY YOUTUBE VLOG CHANNEL:
New video recipes every: TUESDAY, THURSDAY, FRIDAY & SUNDAY
All music used is Royalty-Free from:
How to Make Buttermilk Ranch Potato Salad in Bacon Cups
Potato salad is a seasonal classic, but if you're looking to reimagine this family-style side as a fun, bite-size appetizer, we've got an idea for you. Heluva Good! Buttermilk Ranch Dip and a splash of pickle juice give creamy red potatoes a zesty kick. And the individual bacon bowls, which both hold up well and complement the flavor of the potato salad, will seriously impress guests with your craftiness.
YIELDS:
12 serving(s)
PREP TIME:
40 mins
TOTAL TIME:
1 hr
Ingredients
1 lb. small red creamer potatoes, quartered.
18 slices thick-cut bacon.
1/4 c. chopped fresh chives.
1/4 c. chopped fresh parsley.
1/2 tbsp. garlic powder
1 tbsp. pickle juice
4 oz. Heluva Good! Buttermilk Ranch Dip
Black pepper to taste
1/2 c. crushed dill-pickle potato chips
Directions
1
Preheat oven to 400˚F. Place a steamer basket over a large pot of boiling water and steam quartered red potatoes for 25 to 30 minutes, until fork tender. Meanwhile, line the sides of each cavity of a nonstick muffin pan with 1 strip of bacon, and the bottoms with ½ strip each. Place another muffin pan on top to help the bacon keep its shape. Bake on the middle rack for 15 minutes. Remove the top muffin pan and bake for 5 minutes more, until bacon is crisp. When the potatoes are fork- tender, strain them and remove to a tray to let the steam escape as they cool down and dry.
2
Drain excess grease from bacon cups and set aside on a paper towel-lined tray. In a large glass bowl, mix chopped chives, chopped parsley, chopped dill, garlic powder, and pickle juice with Heluva Good! Buttermilk Ranch Dip. Fold in the cooled potatoes and add black pepper to taste.
3
Scoop about 2 tablespoons of potato salad into each bacon cup and top with crushed potato chips. Serve immediately.
Bacon Cheesy Potato Casserole Recipe - Dry Potato Flake Recipe
Bacon Cheesy Potato Flake Casserole Recipe - 2020 has been a crazy year to say the least, so you may find yourself with a box of dried potato flakes as a pantry staple. Here's a recipe that uses dried potato flakes, and it is really great.
Ingredients:
8 slices bacon, chopped
500 mL (2 cups) dry mashed potatoes
5 mL (1 tsp) black pepper
5 mL (1 tsp) salt
5 mL (1 tsp) thyme
2 ml (½ tsp) garlic powder
5 mL (1 tsp) onion powder
330 mL boiling water (or a combo of water and milk)*
2 eggs, beaten
375 mL (1½ cups) cheddar cheese, grated
Method:
Preheat oven to 180ºC (350°F).
In a fry pan, fry off the bacon until crispy.
In a large bowl; blend potato flakes, and dry spices.
Gradually add water and mix well.
Stir in some of the bacon grease and about half the bacon pieces.
Stir the eggs into the mixture.
Stir in half of the cheese and transfer to a casserole dish, top with the remaining bacon pieces.
Bake for 20-30 minutes, you are just heating through and melting the cheese.
*You can alter the amount of liquid and the liquid itself to suit your tastes.
#LeGourmetTV #GlenAndFriendsCooking
Bacon potato bake - recipe
Subscribe to yellowsaffron for more great recipes ➤
Fall brings cravings for warm, comfort food… what’s better than a bacon potato bake? Yummy layers of potatoes, onions and bacon, topped with a creamy béchamel sauce! Find this and many more recipes with pictures on the Giallozafferano App (in English)
***
Start by peeling the onions, cut them in half, then into thin slices… here they are. Now cut the bacon into small cubes – I’m using smoked bacon, but unsmoked is fine, too. Cut first into slices, then into strips and finally into cubes. Move on to the potatoes: wash and peel off the skin. Choose potatoes of even size; once peeled, slice them with a mandolin, about 1/10 inch (2-3 mm) thick. They should be like this more or less, neither too thin nor too thick. Place the potatoes in cold water as you cut them to keep them from browning and continue with the rest of the potatoes.
Now heat a large pan and add the diced bacon; cook over a medium heat until the fat has rendered, because we’ll cook the onions in the same fat. In the meantime, bring a pot of water to a boil, sprinkle with coarse salt and drop in the potatoes. Cook for 3-4 minutes after the water returns to a boil; make sure it’s simmering rather than boiling, or the potatoes will break up. Add the onions and cook over a very low heat until softened, it takes about 15-20 minutes. Once cooked, turn off the heat and sprinkle with salt, ground pepper and thyme.
Finally, prepare the béchamel sauce: melt the butter in a saucepan, add the flour, toast it for about 1 minute, then pour in the milk at room temperature or slightly warm, so that the cooking process does not stop. You want the sauce to be thin enough to pour on the bake; season with salt and grated nutmeg. Allow to thicken slightly, then turn off the heat.
We are ready for assembly: start with a thin layer of béchamel sauce - my oven dish is quite deep - 3 tablespoons are enough. Cover with a layer of potatoes, the onion and bacon mixture, the grated asiago cheese – otherwise you can use gruyere or fontina cheese – and a drizzle of béchamel sauce. Repeat the layers: potatoes… and so on, until the ingredients are used up. Finish by pouring the béchamel sauce over the top, the grated cheese and the thyme. Now bake in a preheated static oven at 350°F (180°C) for about 45 minutes. And while the bake is baking, let’s see together the ingredients needed for this recipe!
Ingredients
12x8 ⅔-inch (30x22 cm) oval oven dish
- 2 ¼ lbs (1 kg) of medium potatoes
- 14 oz (400 g) of white onions
- ½ lb (250 g) of smoked bacon
- 7 oz (200 g) of grated Asiago cheese
- 1 pinch of salt
- 1 pinch of pepper
- 4-5 sprigs of thyme
For the béchamel sauce
- 2 cups (500 ml) of fresh milk
- ¼ stick (30 g) of butter
- ¼ cup (30 g) of flour
- 1 pinch of salt
- grated nutmeg
CHEESY BACON POTATO BALLS Recipe - Greg's Kitchen
G'day guys. Greg here, got some left over mashed potato? Well today l show you how to make some delicious potato balls!
What l used was:
About 3 cups cold mashed potato
About 4 pieces of bacon (diced up)
About 1 cup of cheese
bread crumbs
flour
2 eggs
oli for frying
Snap: gregieh
Instagram: gregiespics
Holiday Stuffed Sweet Potato - bacon, sage and pecans!
Recipe ⬇️ or PRINT:
Stuffed sweet potato made for holiday feasting! Twice baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter with melty cheese, and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture!
Excellent special occasion starchy-side dish with holiday flavour vibes. Get ahead by assembling then baking on the day! - N x ❤️
–––––––-
Holiday Stuffed Sweet Potato – with bacon, pecans and sage
4 x 300g / 10oz sweet potatoes, skin on, washed and dried
1/2 tsp cooking / kosher salt
4 tbsp unsalted butter
5 tbsp pecan nuts (or other nuts of choice – walnuts, macadamia and almonds great!)
200g / 7 oz streaky bacon, chopped
1 1/2 cups colby cheese, shredded (or other cheese of choice)
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
PANKO TOPPING:
1/4 tsp cooking / kosher salt
1/2 cup panko breadcrumbs
2 tbsp sage leaves, finely chopped
1. Prick potatoes 15 times, bake on foil lined tray 75 min at 200°C / 400°F (180°C fan) or until soft. Halve, scoop, put filling in a bowl.
2. While potatoes are baking, melt butter on medium high then simmer 4 min or until you see golden bits and it smells nutty. Scrape into bowl.
3. Toast pecans in non-stick pan then roughly chop. Cook bacon in same pan until crisp, scoop out, leaving fat in pan. Toast panko for a minute then add sage and salt, cook until golden.
4. Mash filling, then mix in half the bacon, cheese and pecans (reserve other half for topping). Mix in all the butter plus the spices. Top with cheese, bake 25 min, then top with pecans, bacon and panko. Bake 4 min. EAT!