Potato Bacon Cheddar Tart Recipe 395

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BACON CHEDDAR BAKED POTATO RECIPE BY TASTY



Bacon Cheddar Baked Potato Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, shredded cheddar cheese, scallions, bacon, sour cream, butter, milk, pepper, chive

Provided by Vaughn Vreeland

Categories     Sides

Yield 3 servings

Number Of Ingredients 11

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 cup shredded cheddar cheese, plus more for topping
½ cup scallions, chopped
¾ cup bacon, chopped, divided
½ cup sour cream, plus more for topping
1 tablespoon butter
¼ cup milk
1 teaspoon pepper
chive, to serve

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!

Nutrition Facts : Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams

POTATO BACON CHEDDAR TART RECIPE - (3.9/5)



Potato Bacon Cheddar Tart Recipe - (3.9/5) image

Provided by HeatherS

Number Of Ingredients 6

2 pounds or so of room temperature bacon
1 minced onion
3 minced garlic cloves
4 cups of grated aged cheddar
Five or six large unpeeled baking potatoes
A sprinkle of salt and pepper to taste

Steps:

  • 1.Preheat your oven to 350°F Carefully arrange the bacon in a radial pattern from the center of the bottom of a ten-inch, non-stick pan to the lower edge of the rim and continuing up and over it. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with pepper then sprinkle on several tablespoons of the grated cheddar. Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix the onions and garlic together and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers in setting each a bit from the edge of the pan until the top is an inch or so higher than the pan's rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacon's ends from pulling back and shrinking during cooking. Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You'll know it's done when a small thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then invert it onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in a microwave.

POTATO-BACON TORTE



Potato-Bacon Torte image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings plus leftovers

Number Of Ingredients 12

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
  • Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
  • Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
  • Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
  • Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

BACON, POTATO AND CHEESE TART



Bacon, Potato and Cheese Tart image

A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.

Provided by BAREFOOTBLONDE

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 tablespoon butter
18 slices bacon
1 ½ pounds baking potatoes, peeled and sliced
1 ¼ cups shredded fontina cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
  • Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
  • Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g

POTATO BACON CHEDDAR TART



Potato Bacon Cheddar Tart image

This recipe was posted on a facebook group I am in, and mentioned adding more potatoes than this originally called for. The original recipe is from Michael Smith.

Provided by Megan Stewart

Categories     Potatoes

Number Of Ingredients 7

w lb room temperature bacon
lots of fresh ground black pepper
4 c shredded aged cheddar
5-6 large baking potatoes, unpeeled
sprinkle or two of sea salt
1 onion, minced
4 clove garlic, minced

Steps:

  • 1. Preheat your oven to 350 °F (180 °C). Carefully arrange the bacon in a radial pattern from the center of the bottom of a 10- or 12-inch (25 or 30 cm) round non-stick baking pan; arrange the bacon so that it fits along the bottom of the pan, continuing up and over the sides. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center, stagger every other piece, starting it 2 inches (5 cm) from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with lots of pepper and then sprinkle on several spoonfuls of the shredded cheddar. Slice the potatoes as thinly and uniformly as you can, about 1/4 inch (6 mm) thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix together the onion and garlic and sprinkle some of the mixture onto the potatoes. Continue with a layer of the shredded cheese. Cover with another layer of the potato, pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese, insetting each a bit from the edge of the pan until the top is 1 inch (2.5 cm) or so higher than the pan's rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacons ends from pulling back and shrinking during cooking. Place the pan on a baking sheet and bake for at least 2 1/2 to 3 hours. You'll know it's done when a small, thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the tart stand for 15 minutes and then invert it onto a cutting surface. Slice into wedges and serve immediately.
  • 2. Variation Try mixing a few spoonfuls of your favourite fresh herb into the onion mixture. Thyme, rosemary and tarragon all work well.

BACON POTATO CHEDDAR TART



Bacon Potato Cheddar Tart image

Mmmmm... bacon! This is a recipe from Chef Michael Smith that someone posted on Facebook. Once I saw it, I knew I had to make it! One piece of advice - go light on the salt because the bacon and cheddar both have plenty.

Provided by Silkster Hearts Food

Categories     Breakfast

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs bacon
5 -6 large baking potatoes
4 cups cheddar cheese
1 sheet parchment paper
2 tablespoons pepper
1 onion, minced
4 garlic cloves, minced

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.

BACON CHEDDAR POTATO TART (MICHAEL SMITH)



Bacon Cheddar Potato Tart (Michael Smith) image

This recipe is by a Canadian chef who I really like - Michael Smith. It contains only 3 ingredients (plus S & P!) and it's gorgeous to look at! Easy to make and would be great for breakfast, brunch, lunch or dinner. It's not the healthiest thing to eat - it's just good ol' comfort food. It takes a long time to cook, so plan ahead. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 4

3 baking potatoes, sliced one quarter inch thick
1 lb bacon, thickly sliced
1 lb cheddar cheese, grated (orange coloured)
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
  • Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
  • Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
  • Turn pan over and invert tart onto a serving plate. Cut into 6 slices.

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