Cheesy Bacon Potatoes

Cheesy Bacon Potatoes
Credit: Kraft Recipes

4 Med Potatoes
1/2 cup Italian (Salad) Dressing
1 pk Bacon
1/3 cup Chives
230gr Cheddar Cheese
Parmesan Cheese

• Cut thawed Bacon strips, equally into four pieces per strip, then cook Bacon bits fully, when done, pat with paper towel to soak up grease. Set to the side.
• Preheat the oven to 450 C, line a 13×9″ pan with tin foil. (That will hold all four potatoes).
• Wash the outside of the potatoes, than with a sharp knife, cut 24 thin slices into each potato- don’t cut all the way through the potato. SEE NOTES.
• Microwave the four potatoes on HIGH for 12-15 minutes, or until potatoes are almost tender.
• Place the potatoes in the tin foil lined pan. Brush Italian Dressing all over the inside of the cuts evenly across all four potatoes. There will be some dressing left over, start with two tbsp’s per potato and judge from there, it depends on how big your potatoes are.
• Place potatoes in the oven for 15 minutes, or until tender. Then remove from oven.
While the potatoes are in the oven, cut 24 slices of Cheddar cheese off of the block, and cut each slice in half. (Giving you 48 pieces). Finely dice up the chives.
• Turn on oven Broiler.
•Starting with a slice of cheese, alternate between cheese and bacon throughout the potatoes slices, until each slice in the potato is filled with either a piece of cheese or a piece of bacon. Do this to all four potatoes.
• Sprinkle Parmesan Cheese over top of the potatoes, then add some chives over top of the Parmesan cheese. Finally, drizzle the remaining Italian Dressing over top of the potatoes/cheese/chives.
• Cook in oven for 2-3 minutes on the broiler. Or until top is lightly brown.
•Take out of oven, let cool for 5 minutes.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

-230 grams of cheese, is half of a 460 gram block of cheese.

The original recipe had a nice way to cut the potato if you want, but we just held the potato in place and cut 24 slices by eye.

-If you do cut all the way through the potato, you can use a toothpick to put the two pieces back together.

-We used Maple Bacon.

-We used Marble Cheese

-How much Italian Dressing really depends on the size of your potatoes.

-We forgot the Parmesan Cheese

This recipe felt like it was taking us on a new way to cook baked potatoes, but each slice of potato, between bacon, and/or cheese was just delicious, and didn’t taste like a baked potato at all. Even though my partner informed me, we didn’t get sour cream to dip with, in the end he was glad we didn’t because he didn’t want to cover up the taste of the meal. Even the 2.5 year old enjoyed the easily accessible slices of potato cheese and bacon. Tasted great heated up in the microwave the next day as well.

Over all this recipe was pretty simple to make, with little ingredients, that are normally around the house anyways. Very filling. We would make this again.

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

 

I took the picture displayed, with my camera.

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