Loaded Blue Cheese Bacon Potato Pizza Sp5 Recipes

THE LOADED POTATO PIZZA

Steps:

• Garlic Mashed Potatoes: Combine potatoes, broth, and garlic in a large saucepan. Add additional water if necessary in order to keep all potatoes completely submerged. Bring to boil than reduce heat to low. Continue to cook until potatoes are tender, 25 to 30 minutes.
• Drain and mash the potatoes and garlic. Add butter, salt, pepper, and whipping cream. Whip until it has a creamy texture.
• Preheat the oven to 450 degrees F with a pizza stone.
• Roll out the dough into a 1/4-inch thick circle. Place in a pizza pan or on a pizza peel. Spread on the garlic mashed potatoes. Evenly sprinkle the sauteed onions. Layer the sliced tomatoes. Evenly sprinkle the cheeses, bacon crumbles, cracked black pepper, and onion salt. Bake for 10 to 12 minutes.
• Combine flour, salt, and yeast and mix well in a large bowl (12 quart will work fine). Mix in the oil and warm water. Cover the bowl and let the dough rise for 30 minutes.

BLUE CHEESE & CHIVE POTATO POPPERS #SP5

Steps:

• Preheat oven to 375 degrees.
• In small bowl, gently stir blue cheese crumbles into mashed potatoes. Fill each pepper half with potato mixture.
• Wrap each with a slice of cooked bacon and place onto a parchment paper-lined baking sheet.
• Pop into oven and bake for 5-8 minutes until bacon crisps. Watch so that the filling doesn't ooze out.
• Remove to appetizers plates and serve with sriracha sauce for dipping.
• *My recipe title has less than 64 characters, but for some reason it cut off the required hashtag #SP5.

BAKED POTATO PIZZA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.
• Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.
• Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
• Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.
• Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.

BACON JAM AND POTATO BREAKFAST PIZZA #SP5

Steps:

• Place a pizza stone in the oven and preheat oven to 500°.
• Take potatoes out of bag and place in a colander. Rinse and drain well. Place potatoes in a clean dish towel and wring dry.
• Roll out pizza dough to a 10 - 12" round.
• Spread rolled out dough with 2/3 of the bacon jam.
• Top jam layer with one and a half cups of cheese.
• Top cheese with hash browns.
• Spread remaining cheese over hash browns.
• Make 4 small depressions in each quadrant of the pizza.
• Place 1 egg in each of the depressions.
• Dollop remaining bacon jam around top of pizza.
• Bake for 12 minutes, until egg white is cooked and yolk is runny.
• Note: Everyone's oven bakes differently. My oven is temperamental and takes longer to bake the eggs. Keep an eye on your eggs while they bake and adjust cooking time accordingly.

PUB-STYLE POTATO PIZZA #SP5

Steps:

• Place baking stone on center rack of oven and preheat oven to 450°.
• Cut bacon slices into thirds horizontally and fry until crispy. Remove from skillet and drain well.
• Heat mashed potatoes in a microwave 3 minutes. Stir well.
• Form dough into a large circle about 14-inches across and place on a baking peel (or use a pizza screen or pizza pan). Spoon on prepared mashed potatoes, leaving a ½-inch rim around the edge.
• Top with bacon, cheese, and jalapeños.
• Slide pizza onto the stone and bake 15 minutes, or until crust is crisp and cheese is melted and just beginning to color.
• Let cool briefly before serving.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.