Best Bacon Horseradish Potatoes Recipes

HORSERADISH-BACON TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
• Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES

Steps:

• To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

ASIAN BEER CAN CHICKEN WITH WOK-FRIED BACON BRUSSELS SPROUTS AND HORSERADISH MASHED POTATOES

Steps:

• Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
• In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
• Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
• Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
• In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
• In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
• In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
• In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
• Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
• Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
• Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.

BACON-HORSERADISH POTATOES

Steps:

• Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.
• While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.
• Mash potatoes with bacon, sour cream, horseradish and pepper.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES RECIPE - (4.6/5)

Steps:

• Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot. Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust. Remove meat to the plate with bacon. To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes. Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer. Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes. Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.

BACON-HORSERADISH SMASHED POTATOES

Steps:

• Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme.
• Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.