Best Potatoes With Bacon And Scallions Recipes

CHEESY SCALLOPED POTATOES AND BACON

Steps:

• Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
• Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
• In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
• In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
• Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.

BACON SCALLION MASHED POTATOES LIKE APPLEBEE'S

Steps:

• In a large pot, cover potatoes and garlic with lightly salted water.
• Boil until potatoes are fork tender.
• Fry bacon in skillet until crisp; drain on paper towels.
• Pour out all but 1 tsp bacon grease from pan.
• Add scallions to grease, saute until soft, but not brown.
• Add bacon.
• Drain potatoes and return to pot.
• Mash potatoes with milk, sour cream, salt, and pepper.
• Stir in bacon and scallions.
• Reheat, if necessary, before serving.

LOADED POTATOES-STUFFED WITH BACON, CREAM CHEESE, AND SCALLIONS

Steps:

• Microwave potatoes till soft about 10 minutes.
• Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
• Mix the scouped potato with the rest of the ingredients mashing the potatoes.
• Fill back into skins and bake 20 minutes at 425 degrees.

MAN-LOVIN' POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Slice potatoes with skins on into 1/4 inch thick slices. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two.
• Mix together the mayonnaise, sour cream, onion and garlic powders, seasoned salt, pepper, bacon, onion, and American cheese in a bowl. Stir in the potato slices. Pour mixture into prepared baking dish. Sprinkle top with grated Parmesan cheese.
• Bake until bubbly and beginning to brown, 35 to 40 minutes.

SCALLOPED POTATOES W/ HAM & BACON

Steps:

• Mix together the cheddar and pepper jack in a bowl. Set aside.
• In a small sauce pan, melt the butter and blend in flour with a whisk. Let it cook for a minute.
• Add the milk, salt, and cayenne and whisk to combine.
• Cook on low until a slow boil forms and the sauce thickens. Whisk frequently.
• Turn off heat(leave on same burner) and stir in 1 cup of cheese mixture.
• Put half of the potatoes in a greased 1 quart dish.
• Pour half of the cheese sauce over the potatoes.
• Top with half of the bacon, ham, and scallions.
• Repeat with second layer of potatoes, cheese sauce, bacon, ham, and scallions.
• Sprinkle with Hungarian Paprika and top with remaining ½ cup of cheese mixture.
• Bake uncovered for an hour on 350°F.

SALT-CRUSTED BABY POTATOES WITH RANCH, BACON AND SCALLIONS

Steps:

• Put the potatoes and 1/2 cup salt in a large saucepan. Cover by about 1 inch with cold water. Bring to a boil, lower the heat and simmer until the potatoes are fork tender, 5 to 8 minutes. Drain the potatoes and return to the pot. Set aside to dry so the salt crystalizes, about 5 minutes. Keep warm.
• Divide the potatoes among 4 plates. Drizzle with some Ranch Dressing and sprinkle with some bacon and scallions.
• Smash the garlic on a cutting board, sprinkle with 1/2 teaspoon salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl and add the mayonnaise, buttermilk, chives, parsley, vinegar, scallion and black pepper to taste. Whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

SCALLION AND BACON POTATO SALAD

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.

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING

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).

BACON-WRAPPED POTATOES WITH HONEY-SCALLION SAUCE

Steps:

• Wrap each potato wedge with 1 slice bacon. Secure each end of the bacon slice with a toothpick.
• Place potato wedges in a large saucepan. Pour in canola oil to to cover halfway. Cook over medium heat, turning occasionally, until potato wedges are tender, about 20 minutes. Increase heat to high; cook until bacon is crisp, 3 to 5 minutes more. Drain on a plate lined with paper towels.
• Mix butter, honey, green onion, parsley, salt, and pepper together in a small bowl.
• Remove toothpicks from potato wedges and transfer to a platter. Drizzle melted butter mixture on top.

BACON AND SCALLION POTATO SALAD

Steps:

• Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Carefully pour fat from skillet into a measuring cup and reserve. Coarsely crumble the 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 just tender - about 20 minutes. Drain potatoes in a colander and rinse slightly with cold water. When cool enough to handle, quarter potatoes, adding them to the bowl as you cut, tossing them to coat. Add 1 TBSP of reserved bacon fat and remaining ingredients, and salt and pepper to taste, tossing to combine well.

POTATOES WITH BACON AND SCALLIONS

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.