Bacon Potato Broccoli Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper.
• Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.
• Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base.
• Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base.
• Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.
• Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce.

Steps:

• Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
• Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

Steps:

• Fry 5 slices of bacon. Remove bacon. In remaining bacon grease, fry potatoes, broccoli, and onion until tender.
• Meanwhile, in a medium saucepan, melt butter. Add flour, salt and cheese. Heat until cheese melts. If you choose to use cheddar cheese 1-cup of milk needs to be added to the sauce or it will be too thick.
• In a greased casserole dish, mix vegetable, crumbled bacon, salt and pepper. Pour cheese sauce ontop. .
• Bake at 350 for 30-40 minutes.

Steps:

• Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the bacon, 2 teaspoons salt and a few grinds of pepper. Serve sprinkled with more bacon.