Red Skin Potatoes With Bacon And Cheese Recipes

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CHEESY BAKED RED POTATOES WITH BACON



Cheesy Baked Red Potatoes with Bacon image

Take one bite of our Cheesy Baked Red Potatoes with Bacon and you'll be in spud heaven! Remain calm. Take another bite of your tasty baked red potatoes.

Provided by My Food and Family

Categories     Salad Dressings

Time 1h10m

Yield 8 servings, about 2/3 cup each

Number Of Ingredients 5

1/2 cup KRAFT Lite Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red potatoes (about 9), quartered
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Mix first 3 ingredients until blended. Add to potatoes in large bowl; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

LOADED RED POTATO CASSEROLE



Loaded Red Potato Casserole image

This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. -Charlane Gathy, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

16 small red potatoes (about 1-3/4 pounds)
1/2 cup 2% milk
1/4 cup butter, cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups shredded cheddar cheese, divided
1/2 cup crumbled cooked bacon
1 cup sour cream
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

Nutrition Facts : Calories 187 calories, Fat 12g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 245mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY



Crispy Potatoes with Bacon, Garlic, and Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces)
Kosher salt, plus 1 teaspoon
3 pieces bacon, cut into 1-inch pieces
1 to 2 tablespoons unsalted butter or oil
2 tablespoons chopped flat-leaf parsley leaves
1 to 2 large cloves garlic, minced
Freshly ground black pepper

Steps:

  • Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
  • Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
  • Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

BACON-AND-CHEESE SMASHED POTATOES



Bacon-and-Cheese Smashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

2 1/2 pounds red-skinned potatoes (4 to 5 medium), chopped
Kosher salt
4 slices bacon, chopped
1 stick salted butter, cut into pieces, at room temperature
2/3 to 3/4 cup sour cream
2 tablespoons chopped fresh chives
Shredded cheddar cheese, for topping

Steps:

  • Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
  • Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

CRISPY CHEESE AND BACON POTATOES



Crispy Cheese and Bacon Potatoes image

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal.

Provided by Mary Younkin

Number Of Ingredients 6

1/2 pound bacon
3 extra large russet potatoes (peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
3 green onions (sliced thin)

Steps:

  • COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
  • COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  • Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

Nutrition Facts : Calories 378 kcal, Carbohydrate 28 g, Protein 14 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 841 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHEESE AND BACON POTATO ROUNDS



Cheese and Bacon Potato Rounds image

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 baking potatoes, cut into 1/2 inch slices
¼ cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
½ cup chopped green onions

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

Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g

RED SKINNED POTATO SALAD



Red Skinned Potato Salad image

This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.

Provided by Donna

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 7

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g

RED POTATOES WITH BACON AND CHEESE



Red Potatoes with Bacon and Cheese image

Pair ranch dressing and bacon in this tasty Red Potatoes with Bacon and Cheese dish. These Red Potatoes with Bacon and Cheese are sure to wow and amaze.

Provided by My Food and Family

Categories     European

Time 1h10m

Yield 8 servings, about 2/3 cup each

Number Of Ingredients 5

1/2 cup KRAFT Classic Ranch Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red potatoes (about 9), quartered
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Combine first 3 ingredients. Add to potatoes in large bowl; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 55 min. or until potatoes are tender, uncovering after 40 min.
  • Sprinkle with parsley.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 3 g, Protein 6 g

ROASTED RED POTATOES WITH BACON AND CHEESE



Roasted Red Potatoes With Bacon and Cheese image

Make and share this Roasted Red Potatoes With Bacon and Cheese recipe from Food.com.

Provided by kirsten.regan

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
1/4 cup bacon bits
2 lbs small red potatoes, quartered
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees.
  • Mix dressing, bacon, and cheese in bowl. Add potatoes and toss.
  • Spoon into greased 13x9 inch baking dish and cover with foil.
  • Bake 40 minutes. Remove foil and bake additional 15 minutes. Sprinkle with parsley.

CHEESY POTATOES WITH BACON



Cheesy Potatoes with Bacon image

Cheesy Potatoes with Bacon will be your new favorite side dish. It features an easy cheese sauce made with Velveeta, Miracle Whip, salt and black pepper and a bacon topping that sends the humble potato out of this world.

Provided by Barbara

Categories     Casserole     Side Dish

Time 1h10m

Number Of Ingredients 6

5 pounds potatoes, washed, peeled and sliced
1 cup Miracle Whip
1 pound Velveeta, diced
1 teaspoon salt
1/2 teaspoon black pepper
5 slices bacon

Steps:

  • Boil washed, peeled and sliced potatoes in water until just fork tender; drain.
  • Add back to the pan, and add diced Velveeta, Miracle whip, salt and pepper. Stir gently to combine.
  • Pour into a greased 9x13 inch pan; layer uncooked bacon on top of potatoes. Bacon can be cut into small bite-sized pieces.
  • Bake at 350 degrees F until bacon is done and potatoes are bubbly, around 45 minutes.

Nutrition Facts : Calories 301 kcal, Carbohydrate 49 g, Protein 14 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 1167 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

RED SKIN POTATOES WITH BACON AND CHEESE



Red Skin Potatoes With Bacon and Cheese image

This is a great side dish with steak, chicken or burgers. Not for the those looking for low-fat recipes. Just so yummy like potato skins appetizers.

Provided by diner524

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 4

12 red potatoes, cut into cubes
1 lb bacon, cooked and crumbled (I like to use a cookie sheet and bake my bacon because it is easier and bacon come out better this w)
2 cups cheddar cheese, shredded
1/2 cup butter, sliced

Steps:

  • Clean and cut potatoes into cubes. Add potatoes and sliced butter to a microwave safe covered dish. Microwave on high for 5 minutes and then stir to coat all potatoes. Season with salt, pepper (or seasoned salt) to taste.
  • Return to microwave and cook (covered) on high for another 5 minutes. Stir and let rest for 5-10 minutes. Check the potatoes to see if they are done (fork tender), if not, add another 5 minutes and let rest again.
  • Add cheese, bacon and mix with potatoes and cook on high in microwave for 2 minutes or until melted. If you would like a crisper potatoes then put the dish in a 350 degree oven for 15 minutes rather than microwave for the last 2 minutes.
  • Serve with sour cream and sliced green onions.

Nutrition Facts : Calories 940.7, Fat 62.5, SaturatedFat 29.1, Cholesterol 131.7, Sodium 998.7, Carbohydrate 68.7, Fiber 7.2, Sugar 4.5, Protein 26.4

RED POTATO SALAD WITH BACON



Red Potato Salad with Bacon image

"I created this recipe while trying to find an alternative to the usual potato salad," notes Suzan Martin from Hollis, New Hampshire. Its flavor might remind you of a baked potato with all the toppings.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

7 medium red potatoes, cooked and cubed
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup shredded cheddar cheese
2 tablespoons chopped red onion
1 bacon strip, cooked and crumbled
1-1/2 teaspoons minced chives
Salt and pepper to taste

Steps:

  • In a large bowl, combine all of the ingredients. Refrigerate until serving.

Nutrition Facts :

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