Cheesy Bacon Potato Bites

Your lips with thank you, your hips will curse you! I admit, making this recipe last night put me over the edge & I started a diet today, but they are SO worth it! These are definitely a splurge if you are trying to eat healthy.

The combination of potatoes, cheese and BACON equals AMAZING comfort food for a special treat. I served them for dinner with turkey burgers but they would also be great for a bunch.

Cheesy Bacon Potato Bites

Ingredients:

2 lbs. potatoes, I used 3 large potatoes
6 slices of bacon, cooked, drained & chopped (reserve 1 tablespoon of the bacon grease).
2 cups medium cheddar cheese, shredded
4 green onions, chopped
salt & pepper to taste

directions

1.      Preheat oven to 375 degrees. Brush cookie sheet very lightly with reserved bacon grease. OR you could spray it with cooking spray to save a few calories.

2.     Wash & slice potatoes, somewhere between 1/4 and 1/8 inch thick. I like them best on the thick side.

3.     Place potato slices in a large pot, cover with water & cook until water boils. Boil for about 5 minutes or less, depending on the thickness of your potatoes. You DON'T want them cooked through, and you definitely still want them firm or they will fall apart.

4.     Carefully drain potatoes and arrange on prepared cookie sheet, shingle style, slightly overlapping. Lightly brush potatoes with reserved bacon grease. Or if you are anti-bacon grease, brush with vegetable oil or olive oil.

5.     Sprinkle with shredded cheese, salt and pepper to taste and chopped bacon.

6.     Bake for 15 minutes until potatoes are cooked through. I placed it under the broiler for 2 minutes after baking for a little extra crunch.

7.     Top with chopped green onions.

Comments

Ruth's Chris New Orleans-Style BBQ Shrimp

I came across this recipe by way of my Facebook news feed a couple weeks back. I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you! Ruth's Chris New Orleans-Style BBQ Shrimp Ingredients: 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Instructions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches...

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...

Cocinando con Alena

Search This Blog