Bacon Cheeseburger Potato Pie Recipes

Steps:

• Heat oven to 375°F. In medium bowl, mix ground beef, bread crumbs, onion, ketchup, mustard and salt. Press mixture in bottom and up sides of ungreased 9-inch pie plate. Bake 15 minutes.
• In medium saucepan, place water, butter and garlic salt. Heat to boiling. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.
• Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake 10 to 15 minutes longer or until beef is thoroughly cooked and thermometer placed in center of crust reads 160°F, and potatoes are hot.
• Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon; bake 5 minutes longer or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes before serving.

Steps:

• Heat oven to 375/F. In med bowl,mix ground beef,bread crumbs, onion,ketchup,mustard and salt. Press mixture in bottom and sides of ungreased 9 in. pie plate. Bake 15 min. In the mean time Prep potatoes. Add 1/2 cup cheese and garlic salt to potatoes. Remove partially baked beef crust from oven; pour off any drippings. Spoon potatoes mixture evenly over crust. Return to oven and bake 15 min. Remove from oven and drain drippings again. Bake another 15 min. Remove from oven and top with tomato,remaining 1/2 c cheese and crumbled bacon. BAke another 5 min longer or until cheese is melted. Remove from oven and top with onion greens. Let stand 10 minutes before serving

Steps:

• Heat oven to 375 degrees F.
• Combine ground beef, breadcrumbs, onion, ketchup, mustard and salt and mix well.
• Press hamburger mixture in bottom and up sides of an ungreased 9 inch pie pan to cover completely.
• Bake in preheated oven for 15 minutes.
• While meat mixture is baking, cook bacon until crisp.
• Drain on paper towel, cool, and crumble.
• Discard bacon drippings or save for another recipe.
• In a medium sauce pan, combine water, margarine and garlic salt.
• Bring to a boil.
• Remove from heat and add milk.
• With a fork, stir in potato flakes.
• Then stir in 1/2 cup of cheddar cheese.
• Remove partially baked"crust" from oven, pour off any fat.
• Spoon potato mixture into crust evenly.
• Return to oven for another 10-15 minutes or until meat is thoroughly cooked, and potatoes are heated through.
• Remove pie from oven.
• Top with tomato, remaining cheese and crumbled bacon.
• Return to oven, and bake for 5 minutes longer, until cheese is melted.
• Remove from oven, top with green onions.
• Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

Steps:

• In a large frypan, cook bacon and onion together until bacon is crisp and onion is clear.
• Transfer mixture to a papertowel lined plate using a slotted spoon.
• Mix together eggs, potatoes, cheese, salt, and pepper.
• Add in well-drained bacon mixture; mix well.
• Pour into a greased 13x9 inch baking dish.
• Bake at 350 degrees for 45 minutes or until the center of the pie is set.
• Cut into squares and serve warm.

Steps:

• Heat oven to 375F. In medium bowl, mix beef, bread crumbs, onion, ketchup, mustard, and salt. Press mixture in bottom and up side of ungreased 9 inch glass pie plate. Bake 15 minutes. In 3 quart saucepan, place water, butter and garlic salt. Heat to boiling. Remove from heat; add milk. With fork, stir in mashed potato mix. Stir in 1/2 cup of the cheese. Remove partially baked beef crust from oven; pour off any drippings. Spoon and spread potato mixture evenly into crust. Bake 10-15 minutes longer or until beef is thoroughly cooked, thermometer placed in center of crust reads 160 and potatoes are hot. Remove pie from oven. Top with tomato, remaining cheese and crumbled bacon; bake about 5 minutes longer or until cheese is melted. Top with sliced green onions if desire. Let stand 10 minutes before serving.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
• In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
• In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

Steps:

• Preheat oven to 400 degrees F.
• Scrub Idaho® Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
• Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
• Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
• Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.