DUCHESS POTATOES
Duchess potatoes are everything you love about mashed potatoes piped into bite-sized pieces! Baked to a golden-brown, this side is absolutely delicious and looks amazing on a dinner plate!
Provided by Alyssa Rivers
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- To start, peel and cut your potatoes into about ½ -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse potatoes. Add a dash of salt.
- Boil the potatoes for about 15 minutes or until they are fork-tender.
- Using an electric hand mixer, beat the potatoes on high until they start to form peaks.
- Add in the egg yolks, parmesan cheese, heavy cream, garlic, salt, and pepper, and mix until combined.
- Preheat the oven to 425 degrees. Scoop the mashed potatoes into a piping bag with a large star tip. Pipe them onto a sheet pan.
- Bake for 15-17 minutes or until golden brown on the outside edges.
Nutrition Facts : Calories 216 kcal, Carbohydrate 35 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 96 mg, Sodium 147 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CRISPY CHEESE AND BACON POTATOES
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
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
BACON WRAPPED CHEDDAR AND CHIVE DUCHESS POTATOES #SP5
Official Contest Entry: Simply Potatoes 5Fix. This quick and easy appetizer is loaded with flavor, perfect for an elegant party, game-day get together or after school snack.
Provided by schmulie65
Categories Potato
Time 35m
Yield 24 appetizers, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 375 degrees Fahrenheit. Line 2 large jelly-roll pans (approximately 17.25 x 11.5-inches in size) with parchment paper. Place the 24, half strips of bacon on prepared pans in a single layer. Bake 5-7 minutes, or until bacon has rendered some of the fat and just starting to brown on the edges, but still flexible. Drain on paper towels; pat to remove excess grease.
- Using a 24-cup, non-stick mini muffin pan, line bottom and sides of each mini muffin cup with a half strip of the par-cooked bacon in a circular fashion, making a well in the center, folding or creasing if needed to fit.
- In a large mixing bowl, beat potatoes, eggs, and 1/2 cup of the cheese with an electric mixer on medium-high speed until smooth and fluffy.
- Transfer potato mixture to a large pastry bag fitted with a large star tip. Pipe potato filling evenly into bacon-lined muffin cups in a spiral fashion (cups will be full and potato spirals will extend beyond the height of muffin cups). Sprinkle tops with remaining 1/4 cup cheese. Bake for 12-15 minutes or until tops are golden brown. Let rest 5 minutes. Run knife around edges to remove from pan. Place on serving platter and garnish with chives. Serve warm. Makes 24.
- Note: A plastic freezer bag can be used in place of a pastry bag and decorator's tip. Fill freezer bag with potato mixture and seal. Using kitchen scissors, cut off a small corner of the bag, about 1/2 inch, and pipe potato mixture into mini muffin cups as directed.
Nutrition Facts : Calories 179.8, Fat 13.8, SaturatedFat 6, Cholesterol 125.4, Sodium 492.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 12.7
BACON WRAPPED POTATOES
I found this recipe in one of those cooking magazines years ago. They're a baked potato with a twist.
Provided by Cindi M Bauer
Categories Potato
Time 1h29m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Rinse potatoes under cool water.
- Scrub with a vegetable brush.
- Pat dry with paper towels.
- Cut potatoes in half lengthwise.
- Place thin onion slices between potatoes.
- Sprinkle with salt and pepper.
- Top with the other potato half.
- Wrap two slices of bacon around each potato.
- Secure with several toothpicks.
- Place in a greased baking pan.
- Bake 1 hour and 20 minutes; in a 325 degree oven.
Nutrition Facts : Calories 251.3, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.9, Sodium 147.5, Carbohydrate 40.6, Fiber 5.3, Sugar 3.1, Protein 6.5
DUCHESS POTATOES
I really like this fun version of mashed potatoes. Everyone gets their own serving or you can get really creative and pipe them around your entree. I also love that you can make them one day ahead. From Betty Crocker's Meat and Potatoes.
Provided by lazyme
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into large pieces if desired.
- Heat 1 inch water to boiling in Dutch oven.
- Add potatoes.
- Cover and heat to boiling; reduce heat.
- Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain.
- Shake pan gently over low heat to dry potatoes.
- Heat oven to 425ºF.
- Grease cookie sheet.
- Mash potatoes until no lumps remain.
- Beat in milk in small amounts.
- Add 1/2 cup butter, salt and pepper.
- Beat vigorously until potatoes are light and fluffy.
- Add eggs; beat until blended.
- Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet; or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish.
- If cooking now, brush with melted butter and bake about 15 minutes or until light brown.
- If making ahead, do not add the melted butter until ready to bake; cover and refrigerate up to 24 hours; bake 20 to 25 minutes or until light brown.
GRILLED BACON-WRAPPED CHEDDAR BURGERS
One pound of ground beef should give you 4 burgers depending on the size you shape them feel free to double the recipe. you may also add in some breadcrumbs if desired. Have a spray bottle handy because of the bacon these tend to cause a bit of a flare-up on the grill.
Provided by Kittencalrecipezazz
Categories Pork
Time 15m
Yield 4 patties
Number Of Ingredients 11
Steps:
- Set grill to medium-high heat.
- In a large bowl mix all ingredients except the bacon.
- Form into 4 patties.
- Wrap one or two slices of bacon around each patty, then secure with toothpicks.
- Place the patties on a greased grill.
- Cook until well done.
- Remove the toothpicks before serving.
Nutrition Facts : Calories 355.7, Fat 22.9, SaturatedFat 9.9, Cholesterol 142.3, Sodium 537.4, Carbohydrate 9.4, Fiber 0.4, Sugar 4.7, Protein 27.4
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