Potato Bacon And Cheddar Macaroons 5fix Recipes

SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX

Steps:

• Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
• In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
• Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
• Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.

IRISH CHEDDAR, BACON AND POTATO MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
• Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
• Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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 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!

POTATO, BACON AND CHEDDAR MACAROONS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Spray a large, rimmed baking sheet with non-stick cooking spray.
• Combine all the ingredients in a large bowl. Mix thoroughly.
• Form 2" balls from the mixture and place them on the prepared pan.
• Bake them for 40 minutes, or until well browned.

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.

ANYTIME CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine hash browns, 1/2 cup melted butter, cheddar cheese soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• Mix crushed corn flakes and 1/4 cup melted butter together and sprinkle the mixture over the top of the casserole.
• Baked covered in preheated oven for 45 minutes.
• Can be made in crockpot. Cook on high for 3 - 4 hours or on low for 7 - 8 hours.

BACON-CHEDDAR POTATO SKINS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
• Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch thick skin. Place potatoes on the prepared baking sheet.
• Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of the potato skins.
• Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside the skins and bake until cheese is melted, about 2 more minutes.
• Top with sour cream and green onions. Serve immediately.

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.