Teena's Bacon and Cheddar Potatoes

Teena's Bacon and Cheddar Potatoes

18
LAGIRL 29

"Yummy potato side dish. Goes well with chicken, beef, all the usual suspects. Perfect for Thanksgiving, too!"
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Ingredients

1 h 15 m servings 429 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. 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, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
  3. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
  4. Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
  5. Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.

Reviews

18

These are not for a diet, but I made them for a New Years party and everyone wanted the recipe! One of the boys even wanted them for breakfast the next morning with his eggs! How awesome is th...

I GIVE IT ONLY 4 STARS BUT I DONT THINK ITS THE FAULT OF THE RECIPE. I COULD TELL IT HAD VERY GOOD FLAVORS.BUT, I USED SOME LEFT OVER MASHED POTATOES THAT KIND OF THREW OFF THE TASTE BUT i WOUL...

This is a simple yet great alternative to the usual mashed potatoes. Reading the reviews, how can one say it didn't wow them when they changed the recipe? Try it as it states then judge. peopl...

my favorite way to prepare potatoes as a side dish!

This was pretty good. I give it 4.5/5 stars, since I really liked it, but it didn't "wow" me. I used left over frozen garlic mashed potatoes, but that didn't seem to make much of a difference ...

MY HUSBAND DEFINITELY GIVES THIS RECIPE A 5-STAR RATING- I PRETTY MUCH FOLLOWED THE RECIPE EXCEPT AN ADDITION OF SOME GARLIC- DEFINITELY A GOOD SIDEDISH FOR A BARBECUE - VERY COMFORTING-

This really is a great recipe and one of the few that I've actually followed. This would be awesome with ham! We all loved it, thanks for submitting it!!

These potatoes are soooo good. I used goat's milk mozzarella because that's all I had. My dinner guests were quite pleased and I had many requests for the recipe.

I made this for christmas dinner and my family loved it. I followed the recipe but forgot to buy cheddar cheese. So I substituted it with milk and a little mayyonaise. I was absolutely delici...