Crock Pot Cheesy Bacon Potatoes Recipe

Crock Pot Cheesy Bacon Potatoes Recipe

1 bag of frozen hash browns country style 

2 cans of condensed cream of potato soup 

8 oz of sour cream 

1 bag (2 cups) of Mac n Cheese shredded cheese 

1 bag of Oscar Meyer recipe style bacon pieces

Loaded Baked Potato Casserole Recipe

Loaded Baked Potato Casserole Recipe

Ingredients:

(2) 16oz sour cream
2 cups shredded sharp cheddar cheese
(2) 3oz bags real bacon bits
1 packet dried Ranch Dip mix
1 bag frozen shredded hash brown potatoes

Directions:

1.  Preheat oven to 400°.  Spray 9×13 baking pan with non-stick spray.

2.  Mix all of the ingredients together in a large bowl. Pour casserole mix into pan.  Bake 50 – 60 minutes or until edges are bubbling and top is nice and brown.

Gooey Potatoes

Gooey Potatoes

Ingredients:

1 (2lb) bag of frozen cubed hash browns (I have used shredded too. It's just personal preference.)

2 cups sour cream

2 cups shredded sharp cheese, + ½ cup for topping

2 cans cream of chicken soup

Small bunch of green onions, sliced

Corn flakes

Instructions:

Preheat oven to 350 degrees.

Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.

Add the hash browns and mix together thoroughly.

Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes which have been lightly crushed. Reserve for later.

Cover and bake potatoes at 350⁰ for 30-35 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. ) Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.

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Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

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Twice-Baked Potato Casserole Recipe

Twice-Baked Potato Casserole Recipe

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

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Spanish Chicken with Chorizo and Potatoes

Spanish Chicken with Chorizo and Potatoes 

• 3 tablespoons regular olive oil


• 12 chicken thighs (bone in, with skin)


• 750 grams chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized


• 1 kilogram baby potatoes, half the larger ones


• 2 red onions, peeled and roughly chopped


• 2 teaspoons dried oregano


• grated zest of one orange


• salt to taste
• 
  
• Preheat the oven to 220°C and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting tins (I used jelly roll baking trays), about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins. 
• 
  
• Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done. 

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Loaded Mashed Potatoes with Bacon & Cheddar

Loaded Mashed Potatoes with Bacon & Cheddar

Ingredients:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese, room temperature
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

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Crockpot Bacon and Cheese Potatoes

Crockpot recipes are some of my absolute favorite. Just put all the ingredients in the crockpot in the morning and then have a nice, warm, delicious meal when you and your family get home at the end of the day!

I stumbled across this great recipe the other day, everyone in my house loved it and I think you will too!

Crockpot Bacon Cheese Potatoes

Ingredients

• 1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
• 2 medium onions, thinly sliced
• 4 medium potatoes, thinly sliced (or if you use a new potato then halve)
• 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
• salt and pepper
• butter
• Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

Healthy Sweet Potatoes

This is a very easy and quick, healthy meal that you can put together. I love sweet potatoes, but tend to make them more unhealthy with tons of butter and sugar. I was very pleased to try out this recipe and discover that I loved it! Even if you're a skeptic, give it a go. I bet you won't be disappointed!

Healthy Sweet Potato Skins Ingredients 2 medium or large sweet potatoes 1 1/2 tablespoons butter 1 shallot, minced 1 bag fresh baby spinach 1/4 cup light sour cream 2 ounces light cream cheese 1 cup chickpeas 1/4 cup shredded mozzarella cheese salt and pepper to taste

Instructions

1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

Crash Hot Potatoes

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

(Source: The Pioneer Woman)