Easy Bacon and Cheesy Scalloped Potatoes

I whipped these up on the spot for Easter dinner when I remembered I hadn’t prepared a potato dish yet (whoops). They were SO GOOD and disappeared instantly from the table. A couple days after Easter when we had all that leftover ham I made this again and layered in pieces of meat for a more filling version that we ate for our main course! I will definitely be making this again!

Potatoes before they disappeared :P

Potatoes before they disappeared 😛

Bacon and Cheesy Scalloped Potatoes

  • 2-3 medium potatoes cut into thin discs
  • 1 medium to large onion cut into thin discs
  • 1/2 cup shredded cheese
  • 4-6 pieces chicken bacon, chopped
  • 2-3 tablespoons butter
  • 3-4 tablespoons flour
  • 1/2 cup half and half
  • 1/4 cup skim milk
  • Salt, pepper garlic powder and oregano to taste
  1. Cook bacon whichever way you prefer best. Pat dry and chop into small pieces.
  2. Grease a 9X9 inch glass baking dish and preheat oven to 375 degrees. Line the bottom of the dish with potatoes slices and top with onion slices, sprinkle with a bit of the shredded cheese (If using meat layer in after the potatoes). Repeat layers until you are out of potatoes, onions and cheese.
  3. In a frying pan melt butter. Add spices and flour and mix until smooth. Add half and half and increase heat until mixture is thick. Remove from heat and spread mixture over potatoes, onions and cheese. Pour skim milk evenly over potatoes and top with crumbled bacon.
  4. Cook in preheated oven for 50-60 minutes and enjoy!
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Homemade crescent rolls

I wanted to make a few things for Easter dinner as my family was coming here to eat for our family dinner. This was the first time everyone came to our place for a Holiday meal and I LOVED IT! I made a few things like some peppermint patties, recipe posted below, a carrot cake with delicious cream cheese frosting, an old favorite MERINGUE COOKIES, bacon and two cheese scalloped potatoes and these delicious homemade crescent rolls! These were the biggest, fluffiest rolls I have ever seen. Quite frankly I wasn’t even 100% sure that they would turn out properly, as I have never worked with active dry yeast before. They were a HUGE success, literally 😛

I changed up the recipe just a little and used a bit of whole wheat flour, and didn’t coat my dough with the 1/4 cup butter it called for, I just didn’t see the point. They were still absolutely perfect, the outsides golden brown, the insides light, fluffy, delicious.

I halved the original recipe and it still made 16 buns which was still waaaay too many for our table of 6.

Delicious homemade crescent rolls

Delicious homemade crescent rolls

Crescent Rolls

  • 1/2 cup cooled mashed potatoes
  • 1 1/4 teaspoons active dry yeast
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1/3 cup white sugar
  • 1/3 cup butter or shortening
  • 1 egg
  • 1 teaspoons salt
  • 3 cups unbleached flour 1/4 cup whole wheat flour
  1. In a large bowl dissolve yeast in warm water (110 degrees F/45 degrees C) until creamy, about 10 minutes.
  2. When yeast has been dissolved, mix in potatoes, sugar, butter or shortening, egg, salt and half the flour. Stir in the remaining flour 1/2 cup at a time until dough becomes stiff yet still pliable. Turn dough out onto a floured work surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl and insert dough. Cover well with plastic wrap and refrigerate for at least 8 hours, or up to five days!
  3. After at least 8 hours deflate the dough and turn out again onto a floured work surface. Roll out dough to a 12-14 inch circle and cut (using a pizza cutter) into 16 wedges. Roll wedges up tightly starting from the largest end, down to the point and form into a crescent shape. Cover and let rise for one hour while your oven is preheating.
  4. Bake, on parchment paper in a preheated oven for around 15 minutes, or until golden brown.
Rolls before they hit the oven

Rolls before they hit the oven

Delicious homemade crescent rolls

Delicious homemade crescent rolls

Potato Pizza

Ever have any leftover mashed potatoes that you just DON’T know what to do with [and you’re not a fan of how greasy potato pancakes are?].

Well this is the leftover taters dish for YOU then, and can usually be made with stuff that you’ll already have in your fridge!

This is another recipe where I just eye the ingredients! Your layer of potatoes and toppings of choice can be whatever you like best so have some fun!

I’ve had to recall this recipe from memory, so if you know of any variations, please feel free to let me know 🙂

Potato Pizza

  • Leftover mashed potatoes [try adding one sweet potato with your regular white potatoes for a lil’ something different].
  • Whole wheat pitas.
  • Sour cream.
  • Cheese.
  • Toppings of choice: pepperoni, bacon, any peppers, pineapple, broccoli, tomatoes, onions.
  1. Preheat oven to 375 for a softer crust, and 425 for a crisper crust.
  2. Spread layer of warmed mashed potatoes over your pita bread.
  3. Next spread a thin layer of sour cream as your sauce.
  4. Sprinkle cheese over sour cream and top with ingredients of your choice.
  5. Cook on baking sheet until cheese is melted or until crust reaches desired crispiness.

Leftover mashed potato pizza

Leftover mashed potato pizza

Oven Baked Cheese and Bacon or Veggie Potato Skins

This recipe originally called for about 2 cups of oil to fry the potato skins in. I modified it and by cooking the potato skins in the oven coated in oil I was able to reduce the amount down to around one teaspoon!!! Much healthier if you stick with the veggie skins and SOOO delicious. We went out to a Restaurant last week and ordered Potato skins to compare and the ones that I made were soooooo much better!

Restaurant quality potato skins in your own home!

This recipe is enough for an appetizer for two. Double up as needed, they go fast!!!

Cheese and Bacon Potato Skins

Cheese and Bacon Potato Skins

Potato Skins

6 Small, Round, New Potatoes WASHED

Cheese shredded, your choice to taste

OPTIONAL

Bacon or Ham cooked and diced, to taste

Green Onions diced, to taste

Broccoli diced, to taste

Sour Cream to dip

  1. Preheat oven to 400 degrees.
  2. Wrap pricked and washed potatoes in tinfoil and place in preheated oven for about 45 minutes. WHY PRICK POTATOES? http://food.ivillage.com/cooking/0,,33n,00.html
  3. After 45 minutes removed potatoes from oven and remove tinfoil. Let cool briefly.
  4. Cut each potato in half and scoop out inside leaving a thin edge of potato. [This is best done when potatoes are still slightly warm as they are easier to scoop! I use a rounded metal measuring Tsp. Cuts through the potato really easily and the extra potato can be saved for potato pancakes :0 ]
  5. After you have scooped each potato place flat side down on tinfoil lined cookie sheet. Rub each potato skin with a small amount of oil until all are completely covered.
  6. Place back in oven for 10-15 minutes until they begin to crisp up.
  7. Remove skins from oven again and fill with different mixtures of Cheese, Bacon, Green Onions and Broccoli, or whatever you like. Leftover Chili makes a great potato skin!!!
  8. Stick back in oven until cheese melts, approximately 4-5 minutes.
  9. Let cool slightly and serve with sour cream or your choice of dip.

Scoop out inside leaving a 1/4 inch layer of potato. Lay down on covered cookie sheet and cover with a tiny amount of oil

Scoop out inside leaving a 1/4 inch layer of potato. Lay down on covered cookie sheet and cover with a tiny amount of oil

Cook oil covered potato skins in oven about 10-15 minutes until desired crispiness is reached

Cook oil covered potato skins in oven about 10-15 minutes until desired crispiness is reached

Potato skins stuffed with yummy cheese and bacon. Mmmm

Potato skins stuffed with yummy cheese and bacon. Mmmm

Finished Potato skins. ENJOY!

Finished Potato skins. ENJOY!