Best Roasted Potatoes With Sour Cream And Bacon Recipes

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BARBEQUE ROASTED POTATOES WITH SOUR CREAM BACON SAUCE



Barbeque Roasted Potatoes with Sour Cream Bacon Sauce image

Provided by Sandra Lee

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons barbeque seasoning (recommended: Grill Mates)
1 tablespoon crushed garlic
2 teaspoons lemon juice
1 1/2 pounds baby white potatoes, quartered
1 cup sour cream
2 tablespoons crumbled bacon
1 tablespoon Worcestershire sauce
1 tablespoon dried chives
1 teaspoon hot sauce

Steps:

  • Potatoes: Preheat grill to medium heat.
  • In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.
  • Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender.
  • Sauce: Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.

ROASTED POTATOES WITH SOUR CREAM AND BACON



Roasted Potatoes with Sour Cream and Bacon image

Categories     Dairy     Onion     Pork     Potato     Side     Roast     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

6 bacon slices (6 ounces)
1/2 cup sliced white parts of scallions plus 1/3 cup thinly sliced scallion greens (from 1 bunch)
3/4 teaspoon salt
1/2 teaspoon black pepper
6 medium russet (baking) potatoes (2 1/2 pounds)
1 (8-ounce) container sour cream
Special Equipment
12-inch-wide heavy-duty foil

Steps:

  • Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.
  • Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.
  • Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.
  • Roast potatoes until tender, 45 to 50 minutes.
  • Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.
  • Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.

LOADED BACON, CHEDDAR, AND RANCH POTATOES



Loaded Bacon, Cheddar, and Ranch Potatoes image

Best potatoes you will ever make, guaranteed! This recipe feeds a lot of people. I took it to a potluck and the pan came home licked clean, literally! People were going back for seconds and thirds and disappointed when it was all gone. This is a totally addictive potato recipe, you just can't stop eating them! It's a cinch to toss together and goes great with chicken, beef or pork, heck it would even make your sneakers taste good. Recipe can easily be halved to feed a family of four.

Provided by Barbi

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
1 (32 ounce) package frozen hash brown potatoes, thawed
1 (16 ounce) container sour cream
8 slices cooked bacon, crumbled
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese, divided, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
  • Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.

Nutrition Facts : Calories 425.4 calories, Carbohydrate 24.9 g, Cholesterol 74.4 mg, Fat 35.4 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 802.5 mg, Sugar 0.3 g

SOUR CREAM MASHED POTATOES WITH ROASTED GARLIC, DIJON MUSTARD AND BACON



Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon image

Provided by Food Network Kitchen

Time 50m

Number Of Ingredients 8

2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 1/2 cups sour cream
Freshly ground pepper
4 heads garlic
2 tablespoons dijon mustard
1/2 pound bacon, cooked and crumbled

Steps:

  • Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
  • Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
  • Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.

ROASTED POTATOES WITH SOUR CREAM AND BACON



Roasted Potatoes With Sour Cream and Bacon image

These potatoes are sliced "accordion style" before baking so that the scallions and bacon flavor really penetrate each bite.

Provided by Juenessa

Categories     Very Low Carbs

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices bacon (6 ounces)
1/2 cup sliced white parts scallion, plus
1/3 cup thinly sliced scallion top (from 1 bunch)
3/4 teaspoon salt
1/2 teaspoon black pepper
6 medium russet potatoes, potatoes (baking, 2 1/2 pounds)
1 (8 ounce) container sour cream

Steps:

  • Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes.
  • Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.
  • Put oven rack in middle position and preheat oven to 450°F.
  • Tear off 6 (1-foot-long) sheets of heavy-duty foil.
  • Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through).
  • Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts.
  • Gather up foil around potatoes, crimping foil to tightly enclose.
  • Roast potatoes until tender, 45 to 50 minutes.
  • Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.
  • Carefully open foil packets and transfer packets to a platter.
  • Serve potatoes with sour-cream topping.

Nutrition Facts : Calories 358, Fat 18.8, SaturatedFat 8.7, Cholesterol 33, Sodium 515.7, Carbohydrate 40.2, Fiber 5.1, Sugar 2, Protein 8.5

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