Oven Baked Potatoes With Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
• Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
• One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.

Steps:

• Preheat oven to 425ºF (220ºC).
• Cook bacon in a cast iron skillet until crisp.
• Remove any excess grease, if preferred.
• Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
• Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
• Enjoy!

Steps:

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

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

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!

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

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.

Steps:

• Preheat oven to 400°F. Brush both side of potato slices with butter; place them on a cookie sheet. Bake for 30 to 40 minutes, or until lightly browned on both sides, turning once. When potatoes are ready, top with crumbled bacon, cheese, green onion. Return to oven and continue baking until the cheese has melted. Add a dollop of sour cream when done and enjoy! Note: You can also poke holes in the potatoes and microwave them for six minutes instead of baking.

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients until blended. Add to potatoes in large bowl; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

Steps:

• Preheat oven to 400 degrees.
• On a large rimmed baking sheet coated with non-stick cooking spray, toss potatoes with salt and pepper. Arrange bacon around edges of baking sheet.
• Bake until potatoes are tender and bacon is thoroughly cooked, about 30 minutes. After the first 15 minutes of cooking time, flip bacon using tongs and stir potatoes.

Steps:

• Fry bacon until crisp, remove from pan to drain but save drippings.
• Thinly slice washed potatoes, leaving skin on.
• Thinly slice onion.
• Crumble cooled bacon.
• Using the bacon drippings, grease a wide and flat (not deep) casserole or pan (such as a cake pan). (You can also use a large fry pan that can also be used in the oven to crisp bacon and add other ingredient to cut down on mess).
• Layer sliced potatoes, sliced onion and crumbled bacon into pan.
• Add dabs of butter or margarine and salt and pepper.
• Cover tightly with foil.
• Bake in 350 degree oven for 45-60 minutes until tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Add baking sheet to the oven while potatoes are baking and cook bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
• Remove cooked potatoes from oven and set aside to cool completely.
• Crumble cooled bacon and cut potatoes into bite-sized pieces. You can either peel the potatoes or leave the skins on, depending on your preference.
• Combine most of the Cheddar cheese, most of the bacon, mayonnaise, sour cream, salt, and pepper in a large bowl. Stir to blend. Add diced potatoes and toss gently with a spatula until evenly coated.
• Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.