Best 5 Shredded Potato Baskets With Cheese And Bacon 5fix Recipes

BACON CHEDDAR POTATO CASSEROLE

Steps:

• Put potatoes in a large mixing bowl, add cooked bacon, mayonnaise, 1 3/4 cups shredded cheddar cheese, chopped onion, black pepper, salt, garlic, and sour cream. Mix all ingredients together and place in a sprayed 9 x 13 baking dish. Cover with foil and bake in preheated 350 degree oven for 45 minutes.
• Remove foil, add the other 1/4 cup cheddar cheese, extra bacon and onion if desired and cook another 15 to 20 minutes.

BACON-AND-CHEESE SMASHED POTATOES

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.

SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX

Steps:

• Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
• In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
• Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
• Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.

MINI POTATO BASKETS, SMOKED SALMON & TOASTED CAPERS #5FIX

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
• Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
• Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
• Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
• Makes 24. Serves 8-12.

POTATO, BACON AND CHEDDAR MACAROONS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Spray a large, rimmed baking sheet with non-stick cooking spray.
• Combine all the ingredients in a large bowl. Mix thoroughly.
• Form 2" balls from the mixture and place them on the prepared pan.
• Bake them for 40 minutes, or until well browned.