Cheesy Bacon Mashed Potato Pie Recipes

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MASHED POTATO PIE WITH BACON, LEEKS AND CHEESE



Mashed potato pie with bacon, leeks and cheese image

Take mash potato to a whole new level of greatness in this pie recipe; combine your favourite side dish with bacon, leeks and cheese and bake until golden. Want to make it vegetarian? Just leave out the bacon for a just-as-good winter warmer.

Provided by delicious. magazine

Categories     Potato recipes

Time 1h25m

Yield Serves 4-6

Number Of Ingredients 11

1 kg floury potatoes, such as king edward or maris piper
2 tbsp olive oil
1 onion, finely chopped
450g leeks, finely sliced
80g bacon or pancetta, diced
30g butter, plus extra for greasing
250ml milk or single cream
1 medium free-range egg, beaten
Large handful of fresh flatleaf parsley, leaves chopped
Generous pinch of paprika
90g firm cheese, such as gruyère, grated

Steps:

  • Halve or quarter the potatoes so they're all about the same size. Put in a large pan, add cold water to cover, salt well and bring to the boil. Simmer for 20 minutes until tender.
  • Meanwhile, heat the oil in a frying pan over a low heat. Add the onion and leeks and fry for 10 minutes until soft. Add the bacon or pancetta and fry for 3-5 minutes until browned. Season to taste and set aside.
  • Preheat the oven to 190°C/fan 170°C/gas 5. Drain the potatoes well and mash coarsely, mixing in the butter and milk. Season well and add the egg. Stir to combine.
  • Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a 24cm buttered casserole. Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned. Serve immediately.

Nutrition Facts : Calories 344kcals, Fat 17.7g (8.5g saturated), Protein 13.8g, Carbohydrate 34.5g (5.3g sugars), Fiber 5.7g

BACON-CHEDDAR MASHED POTATOES



Bacon-Cheddar Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

CHEESY BACON MASHED POTATO PIE



Cheesy Bacon Mashed Potato Pie image

Make and share this Cheesy Bacon Mashed Potato Pie recipe from Food.com.

Provided by Hey Jude

Categories     Pork

Time 1h17m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 unbaked 9-inch pie shell
2 cups cooked mashed potatoes
1/2 cup half-and-half
1 tablespoon butter
3/4 cup cream-style cottage cheese
1/2 cup sour cream
2 eggs
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
8 ounces bacon, cooked crisp, drained and crumbled

Steps:

  • Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil; bake for 5 to 7 minutes longer, until almost done. Remove from oven.
  • Reduce oven to 425°.
  • Combine mashed potatoes, half-and-half and butter, set aside.
  • In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, cayenne pepper and black pepper; beat with electric mixer on high speed until smooth.
  • Add potato mixture; beat 1 minute longer. Stir in shredded cheese, chopped onion and bacon. Pour potato mixture into warm pastry shell.
  • Bake at 425° for 35 to 40 minutes or until golden brown.

CHEESY BACON MASHED POTATO BAKE



Cheesy Bacon Mashed Potato Bake image

Make and share this Cheesy Bacon Mashed Potato Bake recipe from Food.com.

Provided by PeachPie24

Categories     Pork

Time 40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 7

5 medium potatoes
5 slices bacon
3 cups cheddar cheese (shredded)
1 teaspoon black pepper
1 tablespoon Season-All salt
2 tablespoons butter
2 tablespoons ranch dressing

Steps:

  • Preheat your oven to 350.
  • Cook your bacon until extra crispy, crumble and set aside.
  • Peel and dice your potatoes, place in a large pot of boiling water and boil until soft.
  • Drain the potatoes and put them in a large bowl, add the ranch dressing, butter, black pepper and season all.
  • Get a potato masher or an electric mixer and blend until all the lumps are out of the potatoes.
  • Add the bacon pieces and 1/2 a cup of cheddar cheese. Mix with a spoon until well blended.
  • Put everything in a casserole dish and top with the remaining 2 1/2 cups of cheese.
  • Bake at 350 until the cheese on top is melted.

Nutrition Facts : Calories 765.5, Fat 50.8, SaturatedFat 26.4, Cholesterol 125.5, Sodium 891.2, Carbohydrate 48.5, Fiber 6, Sugar 2.8, Protein 30

MASHED POTATO PIE



Mashed Potato Pie image

I don't know where this recipe originated, but it has been an old stand by on my mom's dinner party tables for years. It actually bakes up to look quite impressive. Please don't try to substitute fresh mashed potatoes (believe me I have tried) the instant box stuff provides the perfect texture.

Provided by Richard-NYC

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

instant mashed potatoes
1 teaspoon garlic powder
2 eggs, beaten
1/2 cup parmesan cheese or 1/2 cup romano cheese
1 1/4 cups mozzarella cheese (divided)
paprika

Steps:

  • Make mashed potatoes according to package directions for 7-8 servings.
  • Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
  • Pile mixture into a 9-inch deep dish pie plate.
  • Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
  • Bake at 350°F until golden on top and puffy about 45 minutes.

Nutrition Facts : Calories 98.6, Fat 6.9, SaturatedFat 3.8, Cholesterol 65.8, Sodium 223.3, Carbohydrate 1, Sugar 0.3, Protein 7.9

LOADED MASHED POTATOES WITH BACON AND CHEDDAR



Loaded Mashed Potatoes with Bacon and Cheddar image

Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

5 pounds russet or Yukon gold potatoes
8 ounces bacon (about 10 slices)
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1 small onion, grated on the large holes of a box grater, juice reserved
1/2 bunch fresh chives, finely chopped (about 1/4 cup)
2 1/2 cups grated cheddar cheese (about 6 ounces)
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
  • Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
  • Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
  • Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

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