AU GRATIN PEAS AND POTATOES
While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes-but it's still good old-fashioned comfort food at its best! -Marie Peterson, DeForest, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. , Layer with potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer until heated through, about 10 minutes. , Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.
Nutrition Facts : Calories 473 calories, Fat 31g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 794mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
TWICE BAKED POTATOES (STUFFED JACKET POTATOES)
Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,' carb monster's dream come true. Dainty food this ain't - this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.
Provided by Nagi
Categories Main Potato Side Dish
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
- Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
- Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
- Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
- Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
- Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
- Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
- Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
- Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
- Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
- Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
- Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
- Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.
Nutrition Facts : Calories 430 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 486 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BACON 'N' CHEESE STUFFED POTATOES
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Nutrition Facts :
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- Fill a medium stockpot with water and salt heavily—it should taste like a mouthful of ocean water. Bring to a boil and add potatoes. Boil potatoes until just tender, about 15-20 minutes, depending on the size of your potatoes.
- While potatoes are boiling, place sliced bacon and olive oil in a large skillet. Place skillet over a medium-high burner and as soon as you begin to hear the bacon sizzling, reduce heat to medium-low. Cook bacon, stirring and flipping pieces occasionally until fat is rendered and bacon pieces are browned and crispy. Remove from skillet with a slotted spoon and place on a paper towel-lined plate to cool and crisp further.
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