Bacon Potato Bowls 5fix Recipes

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

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 POTATO BAKE

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

SINFUL CHEESY BACON POTATOES #5FIX

Steps:

• Cook bacon and crumble.
• Combine all ingredients (reserving approximately half of the cheese) mix well and put in a 9 x 13 pan. Then use the rest of cheese to sprinkle on top. Bake for 45 minute to 1 hours at 350 degrees.
• Enjoy!

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.

BACON AND POTATOES #5FIX

Steps:

• Thaw the hash browns and set aside. Cook bacon until tender crisp and drain on paper towels. Use the bacon grease to cook onions and mushrooms inches Cook them until just soft. Add potatoes to skillet and season with salt and pepper to taste. You may need to add a small amount of oil to help cook and keep from sticking to the pan. Add bacon back into skillet and heat through.
• Store in a covered container until use.

BOULANGER POTATOES WITH BACON

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a large casserole dish. Melt the butter in a large frying pan over a medium heat. Toss in the bacon and season really well. Cook until golden and crisp, about 5 mins.
• In a large bowl, gently mix the potatoes with the onions, bacon and some more seasoning. Spoon the mixture into the prepared dish and pat it all down, pouring over the stock.
• Bake in the centre of the oven for 1 hr 45 mins, covering the potatoes after an hour to stop them getting too dark. You should be able to push a knife through the potatoes with little resistance when the dish is cooked.

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.

BLT BACON BOWLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
• Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
• Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

BREAKFAST IN A BOWL #5FIX

Steps:

• 1. Heat oven to 375°F Spray 2 1/2 or 3 quart casserole dish with nonstick cooking spray.
• 2. Cover; bake 30 minutes, stirring gently halfway through baking. Continue baking until potatoes are tender and light golden brown.
• 3. While potatoes cook, prepare bacon in fry pan or in microwave to desired crispness. My sons love it crispy. Crumble bacon.
• 4. Scramble eggs.
• 5. When potatoes are done toss with eggs and bacon in a large bowl. Then you can ix in the cheese or. . . We like to make ahead and then reheat by the cupful so we cover and refrigerate until mixture is chilled. Then add in the shredded cheese and return to fridge.
• Scoop 1-2cups of mixture into a microwave safe bowl and reheat for 1 minute On high. The boys love it for a quick breakfast or a yummy afternoon treat.

BACON POTATO BOWLS #5FIX

Steps:

• Cover the bottom of a muffin pan with tin foil.
• Take 4(1/2 slice) pieces of bacon and weave them together ( like a basket).
• Lay across the bottom foil covered muffin tin to make a bowl shape press tightly to foil.
• Repeat this process for the other five.
• Bake in a preheated 350 oven about 20 minutes or until bacon is crispy ( may vary with ovens and thickness of bacon.).
• Meanwhile prepare Simply Potatoes traditional mashed potatoes according to package directions. When fully cooked stir in 1/4cup shredded cheddar cheese.
• When bacon is crispy remove and set aside to cool slightly about 3 minutes.
• Next take the bacon bowls and turn them over and place on a lined cookie sheet (no mess).
• Fill the bacon cups with the potato mixture.
• Top each one with remaining cheddar cheese.
• Return to oven for 5 minutes or until cheese is nicely melted and warm.
• top each potato bowl with a dollop of sour cream and chopped green onions.