Best 8 Potatoes With Bacon And Scallions Recipes

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Indulge in a symphony of flavors with our tantalizing recipes featuring the divine combination of potatoes, bacon, and scallions. Embark on a culinary journey that begins with Crispy Potato Bites, where golden-brown potato exteriors yield to a fluffy interior, complemented by the smoky embrace of bacon and the vibrant freshness of scallions. Next, savor the comforting warmth of Creamy Potato and Bacon Soup, a velvety blend of tender potatoes, savory bacon, and a touch of cream, promising to soothe your soul. For a delightful twist, try the Bacon-Wrapped Potato Skins, where crispy potato shells become vessels for a flavorful fusion of bacon, cheese, and your favorite toppings. Prepare to be captivated by the simplicity yet elegance of Roasted Potatoes with Bacon and Scallions, where roasted potatoes achieve crispy perfection, while bacon and scallions add a layer of irresistible savoriness. And let's not forget the classic Hash Brown Casserole, a beloved breakfast staple that combines shredded potatoes, bacon, cheese, and eggs into a golden-brown casserole that will surely be a hit at your next brunch.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CHEESE AND BACON POTATOES



Crispy Cheese and Bacon Potatoes image

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal.

Provided by Mary Younkin

Number Of Ingredients 6

1/2 pound bacon
3 extra large russet potatoes (peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
3 green onions (sliced thin)

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!

Nutrition Facts : Calories 378 kcal, Carbohydrate 28 g, Protein 14 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 841 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LOADED POTATO BITES



Loaded Potato Bites image

Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a flavorful mix of all your favorite toppings: sour cream, scallions, bacon, and cheddar. They're just the thing for an Oscar-night or Super Bowl party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 7

2 pounds multicolored peewee potatoes
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 container (16 ounces) sour cream
6 ounces cheddar cheese, shredded (2 cups)
6 scallions, finely chopped (1 cup), plus more for garnish
12 ounces bacon, cooked and crumbled (1 1/2 cups)

Steps:

  • Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
  • Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
  • Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.

BACON-CHEDDAR MASHED POTATOES



Bacon-Cheddar Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING



Bacon and Scallion Potato Salad with Balsamic Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package pre-cooked rosemary and garlic potatoes (recommended: Reeser's)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
2 teaspoons dried tarragon, crushed
1 teaspoon crushed garlic
2 scallions, finely chopped
1/4 cup real bacon pieces

Steps:

  • Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
  • In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
  • NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).

HERBED POTATO SALAD WITH BACON AND SCALLIONS



Herbed Potato Salad with Bacon and Scallions image

Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 12

2 pounds red creamer potatoes, scrubbed and cut into eighths
3 garlic cloves, halved
1 sprig rosemary
3 sprigs parsley, plus 1 tablespoon coarsely chopped leaves
2 sprigs thyme
1 teaspoon black peppercorns
Coarse salt and ground pepper
Red-pepper flakes
6 ounces slab bacon, sliced lengthwise into 1/4-inch pieces
6 scallions, thinly sliced
1/4 cup extra-virgin olive oil
4 1/2 teaspoons red-wine vinegar

Steps:

  • Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
  • Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
  • Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
  • In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).

Nutrition Facts : Calories 246 g, Fat 14 g, Fiber 3 g, Protein 7 g, SaturatedFat 3 g

SCALLION AND BACON POTATO SALAD



Scallion and Bacon Potato Salad image

Make and share this Scallion and Bacon Potato Salad recipe from Food.com.

Provided by Auntie Jan

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

6 slices bacon (or 3 for diet conscious)
1/4 cup apple cider vinegar
4 lbs tiny new potatoes, about 1 1/2 inches in diameter
3 celery ribs, chopped
1 cup chopped scallion top
1/4 cup sour cream
2 tablespoons mayonnaise

Steps:

  • Cook bacon in a skillet until crisp.
  • Transfer with tongs to paper towels to drain.
  • Pour fat from skillet into a measuring cup and reserve.
  • Coarsely crumble bacon.
  • Pour vinegar into a large bowl.
  • Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
  • And simmer, uncovered until tender, 20 minutes.
  • Drain potatoes in a colander.
  • Rinse slightly with cold water.
  • When potatoes are cool, quarter them.
  • Add them to bowl as cut, tossing to coat.
  • Add 1 tablespoon reserved bacon fat and remaining ingredients.
  • Toss and combine well.

COLCANNON POTATOES



Colcannon Potatoes image

Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2 pounds), shredded
4 pounds medium potatoes (about 8), peeled and quartered
2 cups whole milk
1 cup chopped green onions
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, melted
Minced fresh parsley
Crumbled cooked bacon

Steps:

  • Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 361mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

POTATOES WITH BACON AND SCALLIONS



Potatoes with Bacon and Scallions image

Categories     Onion     Potato     Side     Sauté     Quick & Easy     Bacon     Winter     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 6

4 slices of lean bacon, chopped fine
1 pound boiling potatoes
1 onion, chopped fine (about 1/2 cup)
1 garlic clove, minced
2 scallions, sliced thin
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a skillet cook the bacon over moderate heat, stirring, for 5 minutes, or until it is crisp, transfer it to paper towels to drain, and in the fat remaining in the skillet cook the potatoes, peeled, sliced thin, and patted dry, and the onion, covered, stirring occasionally, for 5 minutes, or until the potatoes are browned. Reduce the heat to moderately low, stir in the garlic, and cook the mixture, uncovered, stirring occasionally, for 15 minutes. Stir in the bacon, the scallions, the parsley, and salt and pepper to taste and cook the mixture, covered, stirring occasionally, for 5 minutes, or until the potatoes are tender.

Tips:

  • Use the right potatoes. Russet potatoes are the best choice for this recipe, as they are firm and hold their shape well. Avoid using waxy potatoes, such as Yukon Golds or red potatoes, as they will fall apart easily.
  • Cut the potatoes into uniform pieces. This will help them cook evenly. If the pieces are too small, they will overcook and become mushy. If the pieces are too large, they will not cook through.
  • Don't overcrowd the pan. If you overcrowd the pan, the potatoes will not cook evenly. Cook the potatoes in batches if necessary.
  • Use a well-seasoned skillet. A well-seasoned skillet will help prevent the potatoes from sticking. If you don't have a well-seasoned skillet, you can season it by cooking bacon or sausage in it before cooking the potatoes.
  • Cook the potatoes over medium heat. Medium heat will allow the potatoes to cook through without burning. If you cook the potatoes over high heat, they will brown too quickly and not cook through.
  • Stir the potatoes occasionally. Stirring the potatoes will help them cook evenly and prevent them from sticking to the pan.
  • Season the potatoes to taste. Season the potatoes with salt, pepper, and other seasonings to taste. You can also add herbs, such as rosemary or thyme, for extra flavor.

Conclusion:

Potatoes with bacon and scallions is a simple but delicious side dish that can be enjoyed with a variety of meals. The potatoes are crispy on the outside and fluffy on the inside, and the bacon and scallions add a savory and flavorful touch. This recipe is also very easy to make, so it's a great option for busy weeknights.

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