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 ❤️
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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!
How to Make Bacon and Egg Cups
David's Recipes - Want to give your bacon and eggs a new twist? David Venable gives you his recipe for bacon and egg cups. Try this great recipe and many more:
Bacon and eggs is an All-American favorite. In fact, in many countries across the world, if you see bacon and eggs on a menu it's called the American breakfast. There's something so wonderful about the salty bacon and the light fluffy eggs that make it the perfect way to start your day. To get the most out of your cheese, grate it fresh. You're not only going to get the better value for your money, but you're also going to find that the cheese lasts longer and has greater flavor. Now when I'm grating cheese, I love to use my microplane grater. This way I know I'm going to get the right amount of cheese for whatever I'm making. These egg cups can be frozen and popped out any time you want to have a quick and hearty breakfast. Try serving them along with my Wonton yogurt filled fruit cups for a delicious individualized breakfast.
Bacon and Egg Cups
Serves 6
Ingredients:
6 slices bacon, sliced 1/4 thick, widthwise
1 (20-oz) bag refrigerated shredded hash brown potatoes
1/4 cup oil
1 tsp salt
1/2 tsp black pepper
1 cup shredded Swiss cheese
12 large eggs
Additional salt and pepper, to taste
Directions:
Preheat the oven to 400°F.
In a small skillet, cook the bacon in a small skillet over medium heat until crisp.
While the bacon is cooking, toss together the hash browns, oil, 1 tsp salt, and 1/2 tsp pepper. Set aside. Remove the cooked bacon from its rendered fat, drain on a paper towel, and set aside.
Using a teaspoon, divide the rendered bacon fat among the 12 cups of a regular-size muffin pan. Spray the sides of each cup with cooking spray. Divide the potato mixture among the 12 cups and press slightly into the cups. Bake the cups for 45 minutes, or until the bottoms of the hash browns are a dark golden brown, then remove from the oven.
Crumble the bacon pieces and divide evenly among the 12 potato cups. Divide 1/2 cup of the Swiss cheese evenly in each cup over the bacon. Carefully crack an egg over each cup, being careful not to break the yolk, and top each egg with the remaining cheese. Season each egg with additional salt and pepper. Bake the cups for another 15 minutes, or until desired egg doneness.
When they're finished baking, remove each egg cup by running a knife around the edge. of each cup.
Breakfast Muffins With Hash Browns Egg And Bacon
How to make Breakfast Muffins with hash browns, eggs, and bacon. If you are looking for a healthy breakfast idea this Breakfast Muffin is a great option. Breakfast food is one of my favorites type of foods and I make sure every morning not to skip it. This particular breakfast recipe can be made in different variations. You can add spinach, turkey bacon, sausage, onion, etc. So feel free to experience this recipe exactly the way you want. Enjoy.
#breakfastmuffins #breakfastrecipes #breakfastfoodideas
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Measurement Used
10 oz of Hash browns
5 large Eggs
1 cup Mexican Cheese
1/8 cup chopped Red Bell Peppers
1/8 cup chopped Yellow Bell Peppers
1/4 cup Green Bell Pepper
1/2 cup Milk
6 slice cooked Bacon (chopped)
1 teaspoon salt
1/2 teaspoon Black Pepper
1 tablespoon Olive Oil
1/4 cup Fresh Chopped Parsley
Ingredients Used
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Easy Cheesy Bacon Ranch Potatoes
These Easy Cheesy Bacon Ranch Potatoes are incredibly crispy, super cheesy, loaded with bacon.These potatoes are soft on the inside, crispy on the out and flavored with ranch seasoning mix and tons of herbs.
Ingredients
2 lb of Potatoes, peeled and cut into 1” pieces
3 Tbsp Olive Oil
1 Tbsp of Onion Powder
1 Tbsp of Garlic Powder
2 tsp of Dry Parsley
1/2 cup of Ranch Dressing
5 Slices of Cooked Bacon, chopped into bite size pieces
1-1/2 cups of Shredded Cheddar Cheese
2 Scallions, chopped
Salt and Pepper, to taste
1) Preheat your oven to 400 degrees.
2) Add the potatoes to a baking dish along with the olive oil, dried onion powder. garlic powder, dried parsley, salt and pepper. Stir together to mix and pop it in the oven for 30 minutes.
3) After 30 minutes, stir the potatoes a little and pop them back in the oven for an additional 30 minutes. Make sure to stir them half way through the last 30 minutes.
4) Remove the potatoes from the oven, spoon the ranch dressing over the potatoes (I kind of drizzle it over them) then scatter the bacon and green onions over that and top it with the cheese. Pop it back in the oven for 5 to 6 minutes or until the cheese has fully melted. Enjoy!
Bacon-Wrapped Potatoes- Martha Stewart
These creamy-textured small potatoes wrapped in crunchy bacon are the perfect appetizer for any get-together.
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Bacon-Wrapped Potato Roses
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