Time 1h10m Number Of Ingredients 6 Steps:
Boil washed, peeled and sliced potatoes in water until just fork tender; drain. Add back to the pan, and add diced Velveeta, Miracle whip, salt and pepper. Stir gently to combine. Pour into a greased 9x13 inch pan; layer uncooked bacon on top of potatoes. Bacon can be cut into small bite-sized pieces. Bake at 350 degrees F until bacon is done and potatoes are bubbly, around 45 minutes.
Time 1h Yield 10 servings. Number Of Ingredients 8 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mix potatoes with onion, cheese and mayonnaise., Transfer to an ungreased 13x9-in. baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and paprika if desired.
Time 50m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
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!
Time 1h Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted
Time 1h47m Yield 8 Number Of Ingredients 8 Steps:
Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C). Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain. Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet. Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan. Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C). Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top. Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.
Time 1h45m Yield 8 servings. Number Of Ingredients 6 Steps:
Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Time 45m Yield Makes 4 portions as part of a meal. Number Of Ingredients 5 Steps:
Preheat oven to 180 degrees (fan) Peel your potatoes and slice thinly (about 1/2 cm thick) Cook your bacon in a frying pan to your preference. Layer your potatoes in a oven proof dish and cover with half of the cheese sauce, if you think there isn’t enough to cover you can add a little whole milk and stir to thin it out. Cut up 2 bacon rashers onto your first layer randomly placing on top of the potatoes. Repeat steps 4 and 5 once more. Place in the oven for 20 minutes Remove from oven and sprinkle on the cheddar cheese and parmesan. Place back into the oven for a further 20 minutes. Remove from oven and serve.
Yield 3 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350°F (180°C). Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt. Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well. Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits. Bake an additional 15 minutes until the cheese is melted. Serve warm with sour cream and chives. Enjoy!
Time 1h40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Scrub potatoes, pat dry and pierce with a fork. Bake at 425 for 55-65 minutes or until soft. While potatoes are baking, cook bacon in a skillet until browned, cool and crumble. In 2 Tbsp of bacon grease, saute onion and green pepper until still tender crisp, then add mushrooms and saute until mushrooms are cooked, then set aside. When potatoes are cooked, cut a slice from the top of each. Scoop out the flesh, keeping the shell intact. Mash potato, adding 1 cup of the cheese, milk, butter, egg, salt, vegetable mixture and half of the bacon. Spoon mixture into the shells, top with remaining cheese and bacon. Bake at 350 for 20 minutes or until slightly brown on top.
Time 6h10m Number Of Ingredients 7 Steps:
Line slow cooker with foil, leaving enough foil to cover potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.) Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter. Overlap with remaining foil. Place lid on slow cooker and cook on low for 6-8 hours. Sprinkle with green onions and serve.
Time 55m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Spread the bacon strips 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. 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 to 3 tablespoons of bacon grease left on the tray. If there is more than that, drain off a bit. Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease. (I cooked mine in butter–personal preference). Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes. Stir well and bake another 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 to 3 minutes or until the cheese is melted. Top with sliced green onions just before serving.
