BACON, SPINACH AND CREAM POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
- To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
- Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.
SMASHED POTATOES WITH BACON SALT
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Lay 4 bacon slices on a rimmed baking sheet and bake until golden brown and crisp, about 10 minutes per side. Drain on paper towels; let cool completely.
- Make the bacon salt (see below). Store extra in an airtight container in the refrigerator up to 2 weeks, or freeze up to 2 months.
- Put the potatoes and the remaining 2 bacon slices in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 25 minutes. Drain, discarding the bacon slices.
- Combine the butter with the milk in the same pot and let melt over medium-low heat. Return the potatoes to the pot and mash them with a potato masher or fork. Add 1 tablespoon of the prepared bacon salt and stir to combine; transfer the potatoes to a bowl and top with more bacon salt.
- How to make Bacon Salt:
- Pulse the cooked bacon in a food processor until finely ground. Spread on paper towels and blot the excess grease.
- Combine the bacon and salt in a small bowl and rub between your fingers until incorporated.
- Photo by Con Poulos
SPINACH-BACON STUFFED POTATOES
Wellness Tip: Pile on the scallions: Just 1 stalk provides 43 percent of your recommended daily intake of vitamin K, key for cardiovascular health.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes.
- Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet.
- Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes.
- Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.
Nutrition Facts : Calories 460 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 215 milligrams, Sodium 500 milligrams, Carbohydrate 51 grams, Fiber 7 grams, Protein 23 grams
POTATO AND YAM SOUP WITH BACON AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Bacon Spinach Sweet Potato/Yam Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.
SPINACH AND BACON BAKED POTATOES
Make and share this Spinach and Bacon Baked Potatoes recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 190c.
- Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
- Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
- Place spinach and bacon in a bowl.
- Allow the cooked potatoes to cool a little, then split lengthways into two halves.
- Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
- Add the sour cream and mash until smoothish.
- Add the sliced green onions and season with salt and pepper; stir through.
- Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
- Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.
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