Get ready to make your kitchen the coziest spot in the house! We’ve gathered 20 irresistible recipes that celebrate the perfect duo: crispy potatoes and savory bacon. Whether you’re craving a quick weeknight dinner or a hearty comfort-food feast, this roundup has something delicious for every home cook. Dive in and discover your new favorite dish!
Loaded Bacon and Potato Casserole
There’s something quietly comforting about a dish that fills the kitchen with the scent of sizzling bacon and earthy potatoes, especially on a chilly evening when time seems to slow. This casserole, layered with simple, hearty ingredients, feels like a warm embrace after a long day, inviting you to pause and savor each bite. It’s the kind of meal that turns an ordinary night into something gently memorable, without any fuss or hurry.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs russet potatoes, peeled and thinly sliced
– 8 slices thick-cut bacon, chopped
– 1 large yellow onion, thinly sliced
– 2 cups shredded sharp cheddar cheese
– 1 cup sour cream
– 1/2 cup whole milk
– 2 tbsp unsalted butter
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt
– 2 tbsp chopped fresh chives
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tbsp of the unsalted butter.
2. In a large skillet over medium heat, cook the chopped bacon for 8-10 minutes until crispy, stirring occasionally; transfer to a paper towel-lined plate to drain, reserving 1 tbsp of the bacon fat in the skillet.
3. Add the thinly sliced yellow onion to the skillet with the reserved bacon fat and cook for 5-7 minutes until softened and lightly golden, stirring frequently.
4. In a medium bowl, whisk together the sour cream, whole milk, garlic powder, smoked paprika, black pepper, and salt until smooth.
5. Layer half of the thinly sliced russet potatoes in the bottom of the greased baking dish, spreading them evenly.
6. Spread half of the cooked onion over the potatoes, then sprinkle half of the crispy bacon and 1 cup of the shredded sharp cheddar cheese on top.
7. Pour half of the sour cream mixture evenly over the layers, using a spoon to help it seep between the potatoes.
8. Repeat the layering with the remaining potatoes, onion, bacon, cheese, and sour cream mixture.
9. Dot the top with the remaining 1 tbsp of unsalted butter, cut into small pieces.
10. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes until the top is bubbly and the potatoes are tender when pierced with a fork.
12. Let the casserole rest for 10 minutes before sprinkling with the chopped fresh chives for serving.
Perhaps what makes this casserole so delightful is the way the potatoes turn creamy and tender, melding with the sharp cheese and smoky bacon into a rich, cohesive whole. The slight tang from the sour cream balances the richness, while the chives add a fresh, bright finish that cuts through the warmth. Serve it straight from the dish with a simple green salad on the side, or scoop it into bowls for a cozy, standalone supper that feels like a hug in food form.
Cheesy Bacon Potato Soup
Gently, as the evening light fades on this quiet December day, I find myself drawn to the kitchen, craving the kind of comfort that only a slow-simmered, hearty soup can provide. It’s a simple, honest dish that feels like a warm embrace, perfect for a solitary moment of reflection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 large yellow onion
– 3 cloves garlic
– 2 lbs russet potatoes
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1/2 cup sour cream
– 2 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp smoked paprika
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the 6 slices of thick-cut bacon to the pot and cook for 8-10 minutes, flipping occasionally, until the bacon is crispy and the fat has rendered.
3. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of bacon fat in the pot.
4. Dice 1 large yellow onion and mince 3 cloves garlic.
5. Add the diced onion to the pot with the reserved bacon fat and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
6. Add the minced garlic and cook for 1 more minute, just until fragrant.
7. While the onion cooks, peel and cube 2 lbs of russet potatoes into 1/2-inch pieces.
8. Add the cubed potatoes and 4 cups of low-sodium chicken broth to the pot.
9. Increase the heat to medium-high and bring the broth to a boil.
10. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender.
11. While the soup simmers, crumble the reserved cooked bacon and shred 2 cups of sharp cheddar cheese.
12. After the potatoes are tender, use a potato masher to gently mash about half of the potatoes directly in the pot to thicken the soup base.
13. Stir in 1 cup of heavy cream, 2 tbsp of unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika.
14. Heat the soup over low heat for 5 minutes, stirring constantly, until it is hot but not boiling.
15. Remove the pot from the heat and stir in the shredded cheddar cheese and 1/2 cup of sour cream until fully melted and incorporated.
16. Ladle the soup into bowls and top with the crumbled bacon.
A rich, velvety texture coats each spoonful, with the sharp cheddar and smoky bacon creating a deeply savory flavor. For a creative twist, serve it in a hollowed-out bread bowl or garnish with fresh chives for a pop of color and freshness.
Garlic Roasted Potatoes with Crispy Bacon
Beneath the quiet hum of the oven, a simple transformation begins. It’s a humble alchemy of pantry staples, where golden potatoes meet savory bacon, all bound by the warm, aromatic promise of garlic. This is the kind of dish that fills the kitchen with a comforting, familiar scent, perfect for a reflective evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
– 6 slices thick-cut bacon, chopped into 1/2-inch pieces
– 3 tablespoons olive oil
– 6 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon fresh rosemary, finely chopped
Instructions
1. Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper.
2. Place the cubed potatoes in a large mixing bowl.
3. In a medium skillet over medium heat, cook the chopped bacon for 8-10 minutes until crisp and the fat has rendered.
4. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, reserving the bacon fat in the skillet.
5. Pour the reserved bacon fat and the 3 tablespoons of olive oil over the potatoes in the bowl.
6. Add the 6 minced garlic cloves, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped rosemary to the bowl.
7. Toss everything thoroughly until the potatoes are evenly coated with the fat and seasonings.
8. Tip: For maximum crispiness, ensure the potato cubes are dry before tossing and spread them in a single layer on the prepared sheet.
9. Spread the coated potatoes in a single, uncrowded layer on the prepared baking sheet.
10. Roast in the preheated oven for 30 minutes.
11. After 30 minutes, carefully remove the sheet from the oven and scatter the reserved crisp bacon pieces evenly over the potatoes.
12. Tip: Gently stir the potatoes at this stage to expose new surfaces to the heat, promoting an all-over golden crust.
13. Return the baking sheet to the oven and continue roasting for another 12-15 minutes.
14. Tip: The potatoes are done when they are fork-tender and have deep golden-brown, crispy edges.
15. Remove the baking sheet from the oven and let the potatoes rest for 5 minutes before serving.
Each bite offers a delightful contrast: the fluffy, garlic-infused interior of the potato against its shatteringly crisp exterior. The salty, smoky bacon pieces add bursts of rich flavor that meld beautifully with the earthy rosemary. Enjoy them straight from the pan, or for a creative twist, spoon them over a bed of creamy polenta or fold them into a morning frittata.
Bacon-Wrapped Potato Bites
Holding a warm plate on this quiet evening, I find myself returning to the simple comfort of these little bites, where humble ingredients transform into something quietly celebratory.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs russet potatoes
– 12 slices thick-cut bacon
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Scrub the 1.5 lbs of russet potatoes thoroughly under cold running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels to ensure crispiness.
4. Cut each potato into 1-inch cubes, aiming for uniform size so they cook evenly.
5. In a large mixing bowl, combine the potato cubes with 2 tbsp of olive oil, 1 tsp of kosher salt, 1/2 tsp of black pepper, 1/4 tsp of garlic powder, and 1/4 tsp of smoked paprika.
6. Toss the potatoes gently until they are evenly coated with the oil and spice mixture.
7. Cut each of the 12 slices of thick-cut bacon into thirds crosswise to create shorter strips.
8. Wrap one bacon strip tightly around each seasoned potato cube, securing the end by tucking it underneath the cube on the baking sheet; this prevents unraveling during baking.
9. Arrange all the bacon-wrapped potato bites in a single layer on the prepared baking sheet, ensuring they do not touch to allow for proper air circulation and browning.
10. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bacon is fully crisped and the potatoes are tender when pierced with a fork.
11. For extra crispiness, carefully flip each bite halfway through the baking time using tongs.
12. Remove the baking sheet from the oven and let the bites rest for 5 minutes on the sheet before serving to allow the bacon to set.
Mellow and satisfying, these bites offer a delightful contrast: the exterior is shatteringly crisp from the rendered bacon fat, while the interior potato remains fluffy and soft. Their smoky, savory flavor makes them perfect for dipping into cool sour cream or a sharp chive-spiked aioli, turning a simple snack into a quietly indulgent moment.
Skillet Fried Potatoes with Bacon
Flickering kitchen lights cast a warm glow as evening settles in, and there’s something deeply comforting about the sizzle of potatoes meeting a hot skillet. This simple, hearty dish feels like a quiet celebration of humble ingredients, transforming everyday staples into a meal that’s both rustic and deeply satisfying. It’s the kind of food that fills the kitchen with an inviting aroma, promising warmth and simplicity with every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 slices thick-cut bacon
– 2 pounds russet potatoes
– 1 medium yellow onion
– 3 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
– 2 tablespoons chopped fresh parsley
Instructions
1. Place 6 slices of thick-cut bacon in a cold 12-inch cast-iron skillet.
2. Cook the bacon over medium heat for 8–10 minutes, flipping occasionally, until crispy and browned.
3. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving the bacon fat in the skillet.
4. While the bacon cooks, peel and dice 2 pounds of russet potatoes into 1/2-inch cubes for even cooking.
5. Dice 1 medium yellow onion into pieces similar in size to the potatoes.
6. Crumble the cooled bacon into small pieces using your hands.
7. Add 2 tablespoons of olive oil to the bacon fat in the skillet and heat over medium-high until shimmering.
8. Add the diced potatoes to the skillet in a single layer, resisting the urge to stir for the first 5 minutes to develop a golden crust.
9. After 5 minutes, stir the potatoes and cook for another 10 minutes, stirring occasionally, until tender and browned on most sides.
10. Reduce the heat to medium and add the diced onion, cooking for 5 minutes until softened and translucent.
11. Stir in 3 tablespoons of unsalted butter until melted and coating the potatoes.
12. Add 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of smoked paprika, stirring to distribute evenly.
13. Fold in the crumbled bacon and cook for 2 more minutes to warm through.
14. Remove the skillet from the heat and sprinkle with 2 tablespoons of chopped fresh parsley.
Nestled in the skillet, these potatoes offer a delightful contrast of textures—crispy edges giving way to fluffy, tender centers, all infused with the smoky richness of bacon. The subtle warmth from the smoked paprika and the freshness of the parsley lift the dish, making it perfect for a cozy breakfast or a simple supper. Try serving it straight from the skillet with a dollop of sour cream or alongside fried eggs for a complete, comforting meal.
Bacon and Potato Breakfast Hash
Sometimes, the simplest meals feel like a quiet morning ritual, a gentle start to a day that unfolds slowly with the sizzle of bacon and the earthy comfort of potatoes. It’s a dish that grounds you, filling the kitchen with warmth and nostalgia as you move through each step with deliberate care.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 slices bacon
– 1 ½ lbs Yukon Gold potatoes, diced into ½-inch cubes
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 4 large eggs
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
– ¼ tsp smoked paprika
– 2 tbsp chopped fresh parsley
Instructions
1. Place the bacon slices in a large skillet over medium heat and cook for 8–10 minutes, flipping occasionally, until crispy and browned.
2. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of bacon fat in the skillet.
3. Add the diced potatoes to the skillet with the bacon fat and cook over medium heat for 12–15 minutes, stirring every 3–4 minutes, until the potatoes are golden brown and tender when pierced with a fork.
4. Add the olive oil to the skillet if the potatoes appear dry, then stir in the diced onion and red bell pepper, cooking for 5–7 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Crumble the reserved bacon into small pieces and add it back to the skillet along with the salt, black pepper, and smoked paprika, stirring to combine evenly.
7. Create four small wells in the hash mixture with a spoon and crack one egg into each well.
8. Cover the skillet with a lid and cook over low heat for 5–7 minutes, or until the egg whites are fully set and the yolks reach your desired consistency.
9. Remove the skillet from the heat and sprinkle the chopped fresh parsley over the top.
10. Serve the hash directly from the skillet while hot.
With its crispy potatoes mingling with savory bacon and soft-cooked eggs, this hash offers a delightful contrast in textures that feels both hearty and comforting. Try topping it with a dollop of sour cream or a sprinkle of sharp cheddar for an extra layer of richness, or serve it alongside toasted crusty bread to soak up every flavorful bite.
Creamy Bacon Potato Salad
Just as the evening light softens on a December day like this, some dishes feel like quiet comfort—a creamy potato salad with smoky bacon is one of those gentle, familiar joys. It’s a simple pleasure that brings warmth to any gathering, with each bite offering a creamy, savory embrace that feels both nostalgic and perfectly present.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 6 slices thick-cut bacon
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh chives
Instructions
1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until the potatoes are fork-tender but not mushy. Tip: Starting with cold water helps the potatoes cook evenly without breaking apart.
2. While the potatoes cook, arrange the bacon slices in a single layer in a large skillet. Cook over medium heat for 8–10 minutes, flipping occasionally, until crispy and browned. Transfer to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
3. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined. Tip: Letting the dressing sit for a few minutes allows the flavors to meld for a richer taste.
4. Drain the cooked potatoes in a colander and let them cool for 5 minutes until just warm to the touch—this prevents the dressing from becoming greasy when mixed.
5. In a large mixing bowl, gently combine the warm potatoes, crumbled bacon, red onion, and chives. Pour the dressing over the mixture and fold carefully until everything is evenly coated. Tip: Avoid overmixing to keep the potato pieces intact for a better texture.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors develop fully.
When you scoop into this salad, you’ll find a delightful contrast: the potatoes are tender yet hold their shape, while the bacon adds a crisp, smoky bite that plays against the creamy, tangy dressing. Serve it chilled alongside grilled meats or as a standout side at a picnic, where its comforting richness seems to slow time for a moment.
Bacon-Stuffed Baked Potatoes
Under the quiet hum of the kitchen light, there’s a simple comfort in preparing something that feels both indulgent and deeply familiar. This dish transforms the humble baked potato into a warm, savory centerpiece, perfect for a cozy evening in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 4 large russet potatoes
– 8 slices thick-cut bacon
– 1 cup sour cream
– 1/2 cup unsalted butter, softened
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C).
2. Scrub the russet potatoes thoroughly under cold running water and pat them completely dry with paper towels.
3. Pierce each potato several times with a fork to allow steam to escape during baking.
4. Rub each potato lightly with a small amount of the softened butter and place them directly on the middle oven rack.
5. Bake the potatoes for 60-70 minutes, or until the skins are crisp and a fork inserts easily into the center.
6. While the potatoes bake, arrange the thick-cut bacon slices in a single layer on a baking sheet lined with aluminum foil.
7. Cook the bacon in the oven alongside the potatoes for 18-22 minutes, or until it is crispy and browned.
8. Transfer the cooked bacon to a plate lined with paper towels to drain, then let it cool for 5 minutes before crumbling it into small pieces.
9. Carefully remove the baked potatoes from the oven and let them cool just enough to handle, about 10 minutes.
10. Slice each potato in half lengthwise and scoop the fluffy interior into a large mixing bowl, leaving a 1/4-inch shell of potato skin intact.
11. Add the remaining softened butter, sour cream, shredded sharp cheddar cheese, kosher salt, and black pepper to the bowl with the potato flesh.
12. Mash the mixture with a potato masher until it is smooth and all ingredients are fully combined.
13. Gently fold the crumbled bacon and chopped fresh chives into the mashed potato mixture.
14. Evenly divide the filling and spoon it back into the reserved potato skin shells, mounding it slightly.
15. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the tops are lightly golden.
16. Remove the potatoes from the oven and let them rest for 5 minutes before serving.
Oozing with melted cheese and studded with smoky bacon bits, these potatoes offer a creamy, rich interior contrasted by a crisp skin. For a festive touch, try topping them with a dollop of extra sour cream and a sprinkle of additional fresh chives just before serving.
Potato and Bacon Pierogi
Beneath the quiet hum of a December afternoon, with the light fading gently outside, there’s something deeply comforting about turning simple ingredients into a meal that feels like a warm embrace. Potato and bacon pierogi are just that—a humble, dough-wrapped pocket of creamy filling and smoky richness, perfect for a slow, reflective evening in the kitchen.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup warm water
– 2 medium russet potatoes, peeled and cubed
– 4 slices thick-cut bacon, chopped
– 1/2 cup finely chopped yellow onion
– 2 tablespoons unsalted butter
– 1/4 cup sour cream
– 1/4 teaspoon black pepper
– 1 tablespoon vegetable oil
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Make a well in the center, crack in 1 large egg, and pour in 1/2 cup warm water.
3. Stir with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Tip: Let the dough rest under a damp towel for 30 minutes to relax the gluten for easier rolling.
4. While the dough rests, place 2 medium russet potatoes in a pot, cover with cold water, and bring to a boil over high heat.
5. Reduce heat to medium and simmer potatoes for 15 minutes until fork-tender.
6. Drain potatoes thoroughly and mash in a bowl until no lumps remain.
7. In a skillet over medium heat, cook 4 slices thick-cut bacon for 8 minutes until crisp, stirring occasionally.
8. Transfer bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon fat in the skillet.
9. Add 1/2 cup finely chopped yellow onion to the skillet and sauté for 5 minutes until translucent and soft.
10. Stir cooked bacon and onions into the mashed potatoes along with 2 tablespoons unsalted butter, 1/4 cup sour cream, and 1/4 teaspoon black pepper until fully combined. Tip: Taste the filling now and adjust seasoning if needed, as it’s harder to season once wrapped.
11. On a floured surface, roll the rested dough to 1/8-inch thickness.
12. Use a 3-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
13. Place 1 tablespoon of filling in the center of each dough circle.
14. Fold dough over filling to form a half-moon, press edges to seal, and crimp with a fork to ensure no leaks. Tip: Keep unused dough covered to prevent drying while assembling.
15. Bring a large pot of salted water to a boil over high heat.
16. Gently drop pierogi in batches, boiling for 3-4 minutes until they float to the surface.
17. Remove with a slotted spoon and drain on a towel.
18. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
19. Pan-fry boiled pierogi for 2-3 minutes per side until golden brown and crispy.
20. Serve immediately. What makes these pierogi special is the contrast of the tender, pillowy dough against the creamy potato filling, punctuated by the salty crunch of bacon. For a cozy twist, top them with a dollop of sour cream and a sprinkle of fresh chives, or serve alongside a simple green salad to balance the richness.
Bacon and Potato Chowder
Perhaps, on this quiet evening, as the world outside settles into winter’s embrace, there’s a particular comfort in gathering simple ingredients to create something deeply nourishing. This chowder, with its humble beginnings, transforms into a velvety, soul-warming bowl that feels like a quiet conversation with the season itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 large yellow onion
– 3 cloves garlic
– 2 lbs Yukon Gold potatoes
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup whole milk
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh chives
Instructions
1. Dice 6 slices of thick-cut bacon into 1/2-inch pieces.
2. Place the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat.
3. Cook the bacon, stirring occasionally, for 8-10 minutes until it is crispy and has rendered its fat.
4. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving about 3 tablespoons of the rendered fat in the pot.
5. While the bacon cooks, finely dice 1 large yellow onion and mince 3 cloves of garlic.
6. Add the diced onion to the hot bacon fat in the pot and cook over medium heat for 5-7 minutes, until the onion is soft and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Peel and cut 2 lbs of Yukon Gold potatoes into 1/2-inch cubes while the onion cooks.
9. Add 3 tablespoons of unsalted butter to the pot with the onions and let it melt.
10. Sprinkle 3 tablespoons of all-purpose flour over the butter and onion mixture.
11. Cook this roux, stirring constantly, for 2 minutes to cook out the raw flour taste.
12. Slowly whisk in 4 cups of low-sodium chicken broth until the mixture is smooth and no lumps remain.
13. Add the cubed potatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to the pot.
14. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.
15. Cover the pot and let it simmer for 20-25 minutes, until the potatoes are fork-tender.
16. Use a potato masher to gently crush about one-third of the potatoes directly in the pot to thicken the chowder base.
17. Reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of whole milk.
18. Heat the chowder through for 5 minutes, but do not let it boil.
19. Remove the pot from the heat and stir in the reserved crispy bacon and 1/4 cup of chopped fresh chives.
20. Ladle the hot chowder into bowls for serving.
Most comforting is its texture, a perfect balance of creamy broth and soft potato pieces, punctuated by the salty crunch of bacon. The flavor is deeply savory and rich, with the fresh chives adding a necessary bright note. Consider serving it in a hollowed-out bread bowl for a truly immersive experience, where every spoonful soaks into the edible vessel.
Twice-Baked Potatoes with Bacon and Cheddar
Nostalgia has a way of settling into the quiet corners of a kitchen, especially on an evening like this, where the warmth of the oven promises something comforting and familiar. It’s in these moments that a simple potato transforms, becoming a vessel for rich, savory memories. Let’s gather what we need and begin.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large russet potatoes
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 6 slices thick-cut bacon
– 1/2 cup sour cream
– 1/4 cup whole milk
– 4 tablespoons unsalted butter, softened
– 1/2 teaspoon black pepper
– 1 1/2 cups shredded sharp cheddar cheese, divided
– 2 green onions, thinly sliced
Instructions
1. Preheat your oven to 400°F (204°C).
2. Scrub the 4 russet potatoes thoroughly under cold running water to remove any dirt, then pat them completely dry with paper towels.
3. Rub each potato all over with the 1 tablespoon olive oil, then prick them several times with a fork to allow steam to escape during baking.
4. Sprinkle the 1 teaspoon kosher salt evenly over the oiled potatoes, coating the skins lightly.
5. Place the potatoes directly on the center oven rack with a baking sheet on the rack below to catch any drips, and bake for 60 minutes, or until the skins are crisp and a fork inserts easily into the center.
6. While the potatoes bake, arrange the 6 slices thick-cut bacon in a single layer on a cold skillet, then turn the heat to medium.
7. Cook the bacon for 8-10 minutes, flipping occasionally, until it is crispy and browned, then transfer it to a paper towel-lined plate to drain and cool completely.
8. Once cool, crumble the bacon into small pieces and set aside.
9. Remove the baked potatoes from the oven and let them cool on a wire rack for 10 minutes, or until they are safe to handle.
10. Slice each potato in half lengthwise, then carefully scoop the flesh into a large mixing bowl, leaving a 1/4-inch thick shell intact for stability.
11. Add the 1/2 cup sour cream, 1/4 cup whole milk, 4 tablespoons softened unsalted butter, 1/2 teaspoon black pepper, and 1 cup of the shredded sharp cheddar cheese to the bowl with the potato flesh.
12. Mash the mixture with a potato masher or fork until smooth and well combined, being careful not to overmix to avoid a gummy texture.
13. Gently fold in the crumbled bacon and sliced green onions until evenly distributed throughout the filling.
14. Spoon the filling back into the potato shells, mounding it slightly, and place them on a parchment-lined baking sheet.
15. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of each filled potato half.
16. Bake the potatoes at 400°F (204°C) for 20-25 minutes, or until the cheese is melted and bubbly and the tops are lightly golden brown.
17. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
Each bite offers a delightful contrast: the fluffy, creamy interior gives way to the crisp, salty bacon and the sharp tang of cheddar, all held within a tender, baked shell. Enjoy them straight from the oven with a simple green salad, or for a heartier meal, top with a fried egg just before serving.
Bacon and Potato Pancakes
Zigzagging through memories of cozy winter mornings, I find myself craving the humble comfort of a skillet sizzling with something simple yet deeply satisfying. There’s a quiet magic in transforming a few pantry staples into a golden, crisp-edged delight that feels like a warm hug on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 slices bacon
– 2 large russet potatoes (about 1.5 lbs)
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup whole milk
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 1/4 cup sour cream
– 2 tbsp chopped fresh chives
Instructions
1. Place 4 slices of bacon in a large skillet over medium heat. Cook for 8-10 minutes, flipping occasionally, until crispy and browned. Transfer bacon to a paper towel-lined plate to drain, then crumble into small pieces. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest.
2. Peel 2 large russet potatoes and grate them using the large holes of a box grater. Tip: Squeeze the grated potatoes firmly in a clean kitchen towel to remove as much moisture as possible—this helps achieve a crispier texture.
3. In a large mixing bowl, whisk together 2 large eggs, 1/4 cup whole milk, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Add the grated potatoes and crumbled bacon to the bowl. Stir gently until all ingredients are evenly combined.
5. Heat the reserved 1 tablespoon of bacon fat and 2 tbsp vegetable oil in the skillet over medium heat until shimmering, about 2 minutes. Tip: Test the oil by dropping a small bit of batter—if it sizzles immediately, it’s ready.
6. Scoop 1/4 cup portions of the potato mixture into the skillet, flattening each gently with a spatula to form pancakes about 1/2-inch thick. Cook 3-4 pancakes at a time, avoiding overcrowding.
7. Cook for 4-5 minutes per side, until golden brown and crisp. Tip: Resist flipping too early; wait until the edges look set and browned for easy turning.
8. Transfer cooked pancakes to a wire rack set over a baking sheet to keep them crisp. Repeat with remaining batter, adding more oil if needed.
9. Serve warm, topped with 1/4 cup sour cream and sprinkled with 2 tbsp chopped fresh chives.
Just out of the skillet, these pancakes offer a delightful contrast: shatteringly crisp exteriors give way to tender, savory interiors flecked with smoky bacon. The tang of sour cream and fresh chives cuts through the richness beautifully, making them perfect for a leisurely brunch or even tucked into a sandwich for a hearty twist.
Grilled Potato and Bacon Foil Packets
Zigzagging through the holiday bustle, I found myself craving something simple yet deeply comforting—a dish that could be assembled with sleepy hands and emerge from the fire with humble, smoky warmth. These foil packets hold that quiet magic, where potatoes and bacon transform into a rustic feast with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds russet potatoes
– 6 slices thick-cut bacon
– 1 medium yellow onion
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat a grill to medium-high heat, approximately 400°F.
2. Scrub the russet potatoes thoroughly under cold running water to remove any dirt.
3. Cut each potato into 1-inch cubes, aiming for uniform pieces to ensure even cooking.
4. Dice the yellow onion into 1/2-inch pieces.
5. Chop the thick-cut bacon into 1/2-inch strips.
6. In a large mixing bowl, combine the potato cubes, diced onion, and bacon strips.
7. Drizzle the olive oil over the mixture, then sprinkle with kosher salt, black pepper, and garlic powder.
8. Toss everything gently with your hands or a spoon until all ingredients are evenly coated with the oil and seasonings.
9. Tear off four 12-inch by 18-inch sheets of heavy-duty aluminum foil.
10. Divide the potato mixture equally among the four foil sheets, placing each portion in the center.
11. Fold the foil over the mixture to create a packet, then crimp the edges tightly to seal completely, which traps steam for tender potatoes.
12. Place the foil packets directly onto the preheated grill grate.
13. Close the grill lid and cook for 25–30 minutes, flipping the packets halfway through with tongs to promote even browning.
14. Carefully open one packet after 25 minutes to check doneness; the potatoes should be fork-tender and the bacon crispy.
15. Remove the packets from the grill using heat-resistant gloves or tongs, and let them rest for 5 minutes to allow the flavors to meld.
16. Open the packets, sprinkle with chopped fresh parsley, and serve immediately.
Perhaps the best part is the contrast of textures—crispy bacon edges against the soft, creamy potatoes, all infused with a subtle smokiness from the grill. For a creative twist, top each serving with a dollop of sour cream or shredded cheddar cheese right in the foil, letting it melt into the warmth for an extra layer of richness.
Bacon and Potato Gratin
Remembering the warmth of my grandmother’s kitchen, I find myself drawn to dishes that offer both comfort and simplicity, especially as the evening light fades on a day like today. This bacon and potato gratin is one of those humble, hearty creations that feels like a quiet embrace, layering familiar flavors into something deeply satisfying without fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
– 2 pounds Yukon Gold potatoes
– 8 ounces thick-cut bacon
– 1 medium yellow onion
– 2 cups heavy cream
– 1 cup whole milk
– 4 cloves garlic
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
– 2 cups shredded Gruyère cheese
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the unsalted butter, coating the bottom and sides evenly.
2. Peel the Yukon Gold potatoes and slice them into 1/8-inch thick rounds using a mandoline or sharp knife for uniform cooking.
3. Dice the thick-cut bacon into 1/2-inch pieces and cook in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of the bacon fat in the skillet.
4. Thinly slice the yellow onion and mince the garlic cloves, then sauté them in the reserved bacon fat over medium heat for 5–7 minutes until softened and fragrant.
5. In a medium saucepan, combine the heavy cream, whole milk, kosher salt, black pepper, and ground nutmeg, warming over low heat for 3–4 minutes until just steaming but not boiling to prevent curdling.
6. Arrange half of the potato slices in a single, slightly overlapping layer in the prepared baking dish, then sprinkle half of the cooked bacon, onion-garlic mixture, and shredded Gruyère cheese evenly over the top.
7. Repeat with the remaining potatoes, bacon, onion-garlic mixture, and cheese to create a second layer, then slowly pour the warm cream mixture over everything, letting it seep down between the layers.
8. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes, then remove the foil and bake for an additional 30 minutes until the top is golden brown and a knife inserted into the center meets no resistance from the potatoes.
9. Let the gratin rest at room temperature for 10–15 minutes before serving to allow the cream to set slightly for cleaner slices.
Watching the golden crust form in the oven, I’m always struck by how the cream soaks into the potatoes, rendering them tender yet distinct, while the bacon lends a smoky depth that balances the richness. Serve it alongside a crisp green salad to cut through the indulgence, or as the centerpiece of a cozy winter meal where its creamy layers seem to melt into every bite.
Bacon-Wrapped Potato Wedges
You’d be surprised how something so simple can feel so comforting, the way the salty crispness of bacon hugs each soft potato wedge, creating a cozy treat that’s perfect for quiet evenings or casual gatherings. It’s a humble dish that transforms basic ingredients into something warmly satisfying, with each bite offering a delightful contrast between the savory outer layer and the tender, fluffy interior.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large russet potatoes
– 12 slices thick-cut bacon
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
2. Scrub the russet potatoes thoroughly under cold running water to remove any dirt, then pat them completely dry with paper towels.
3. Cut each potato lengthwise into 8 even wedges, ensuring they are uniform in size for consistent cooking.
4. In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, black pepper, and salt, whisking until well blended.
5. Add the potato wedges to the bowl and toss them gently with your hands, coating each wedge evenly with the spice mixture.
6. Wrap one slice of thick-cut bacon snugly around the middle of each potato wedge, slightly overlapping the ends to secure it in place.
7. Arrange the bacon-wrapped wedges in a single layer on the prepared baking sheet, leaving about 1 inch of space between them for proper air circulation.
8. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and golden brown and the potatoes are fork-tender when pierced.
9. Remove the baking sheet from the oven and let the wedges rest for 5 minutes on the sheet to allow the bacon to crisp up further.
10. Transfer the wedges to a serving plate using a spatula, being careful not to break them apart.
Delightfully crunchy on the outside with a soft, pillowy center, these wedges offer a smoky, savory flavor that’s enhanced by the subtle spices. For a creative twist, serve them alongside a cool ranch dip or sprinkle with fresh chopped chives just before eating to add a bright, herbal note that cuts through the richness.
Slow Cooker Bacon and Potato Stew
Huddled in the kitchen as dusk settles, the slow cooker’s gentle hum promises warmth—a simple, hearty stew of bacon and potatoes that feels like a quiet embrace on a winter evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 8 slices thick-cut bacon
– 2 pounds Yukon Gold potatoes
– 1 large yellow onion
– 4 cloves garlic
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Dice 8 slices thick-cut bacon into 1/2-inch pieces.
2. Cook bacon in a large skillet over medium heat for 8–10 minutes until crispy, stirring occasionally to prevent burning.
3. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
4. Peel and dice 2 pounds Yukon Gold potatoes into 1-inch cubes.
5. Dice 1 large yellow onion.
6. Mince 4 cloves garlic.
7. Sauté diced onion in the reserved bacon fat over medium heat for 5 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Sprinkle 2 tablespoons all-purpose flour over the onion mixture and stir constantly for 2 minutes to form a roux.
10. Gradually whisk in 4 cups low-sodium chicken broth until smooth, then bring to a simmer for 3 minutes to thicken slightly.
11. Transfer the broth mixture to a 6-quart slow cooker.
12. Add diced potatoes, cooked bacon, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon salt to the slow cooker, stirring to combine.
13. Cover and cook on low heat for 6 hours until potatoes are tender when pierced with a fork.
14. Stir in 1 cup heavy cream during the last 30 minutes of cooking to prevent curdling.
15. Ladle stew into bowls and serve hot.
Mellow and comforting, the stew yields tender potatoes that melt softly against the smoky bacon, with a creamy broth that clings to each spoonful. For a rustic touch, garnish with fresh parsley or serve alongside crusty bread to soak up every last drop.
Bacon and Potato Frittata
Remembering how my grandmother would always have something warm waiting on the stove, this dish feels like a quiet morning hug. It’s a simple, forgiving way to turn humble staples into a comforting meal that welcomes you to sit and linger.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 large eggs
– 1/2 cup whole milk
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 4 slices thick-cut bacon, chopped
– 1 tablespoon unsalted butter
– 1 medium yellow onion, diced
– 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1/4 cup shredded sharp cheddar cheese
– 1 tablespoon chopped fresh chives
Instructions
1. In a medium bowl, whisk together 6 large eggs, 1/2 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until fully combined and slightly frothy. Set aside near the stove.
2. Place a 10-inch oven-safe non-stick skillet over medium heat. Add 4 slices of chopped thick-cut bacon and cook for 6-8 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.
3. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 1 tablespoon of the rendered bacon fat in the skillet.
4. Add 1 tablespoon of unsalted butter to the skillet with the bacon fat. Once melted, add 1 diced medium yellow onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
5. Add 2 diced medium Yukon Gold potatoes to the skillet. Cook for 10-12 minutes, stirring every few minutes, until the potatoes are tender and lightly golden on the edges. A tip: cover the skillet for the first 5 minutes to help the potatoes steam and cook through evenly.
6. Evenly spread the cooked potatoes and onions in the skillet. Sprinkle the reserved crispy bacon and 1/4 cup of shredded sharp cheddar cheese over the top.
7. Gently pour the whisked egg mixture over everything in the skillet, ensuring it settles evenly around the fillings. Do not stir.
8. Cook on the stovetop over medium-low heat for 4-5 minutes, just until the edges begin to set. A tip: gently lift the edges with a spatula to let uncooked egg flow underneath for even cooking.
9. Meanwhile, preheat your oven’s broiler to high, with a rack positioned 6 inches from the heat source.
10. Transfer the skillet to the preheated oven and broil for 3-4 minutes. Watch closely—the frittata is done when the top is puffed, set, and lightly golden, and a knife inserted in the center comes out clean.
11. Carefully remove the hot skillet from the oven using an oven mitt. Let the frittata rest in the skillet for 5 minutes to finish setting. A tip: running a thin spatula around the edge before resting helps it release cleanly later.
12. Garnish the top with 1 tablespoon of chopped fresh chives. Slice into wedges directly from the skillet.
The texture is wonderfully substantial—creamy eggs cradling soft potatoes and crisp bacon, with the melted cheese adding little pockets of richness. For a lovely presentation, serve a wedge atop a simple arugula salad lightly dressed with lemon, letting the warm frittata slightly wilt the greens.
Loaded Bacon and Potato Nachos
Just now, as the evening light fades on this quiet December day, I find myself craving something deeply comforting and unapologetically hearty. Joyfully simple yet profoundly satisfying, these nachos transform humble ingredients into a warm, communal feast perfect for gathering or solitary indulgence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb russet potatoes, thinly sliced into rounds
– 6 slices thick-cut bacon, chopped
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh chives
– 1 tbsp olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the thinly sliced potato rounds with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp black pepper until evenly coated.
3. Arrange the potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
4. Bake the potatoes at 425°F for 20 minutes, or until the edges are golden brown and crisp.
5. While the potatoes bake, cook 6 slices of chopped thick-cut bacon in a skillet over medium heat for 8-10 minutes, stirring occasionally, until crispy.
6. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
7. Remove the baked potato slices from the oven and sprinkle 1 cup of shredded cheddar cheese evenly over the top.
8. Return the baking sheet to the oven and bake at 425°F for 3-5 minutes, just until the cheese is fully melted and bubbly.
9. Carefully remove the loaded nachos from the oven and immediately top with the crispy bacon, 1/2 cup of sour cream, and 1/4 cup of chopped fresh chives.
10. Serve the nachos directly from the baking sheet while still warm.
All at once, you’re met with the contrasting textures of the crisp potato base, the gooey melted cheese, and the crunchy bacon. The smoky paprika and sharp cheddar create a rich, savory depth that’s brightened by the cool, tangy sour cream and fresh chives. For a playful twist, try serving them in individual cast-iron skillets or alongside a crisp, chilled beer to cut through the richness.
Bacon and Potato Shepherd’s Pie
Dusk settles outside the kitchen window, casting long shadows across the counter as I gather ingredients for a comforting twist on a classic—a dish that transforms humble potatoes and smoky bacon into a warm, savory embrace on a quiet winter evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs russet potatoes, peeled and cubed
– 1/2 cup whole milk
– 4 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 8 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 1 lb ground beef (80% lean)
– 2 tbsp all-purpose flour
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 cup frozen peas and carrots
– 1/2 cup shredded cheddar cheese
Instructions
1. Place the cubed potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
2. Reduce heat to medium-low and simmer potatoes for 15–18 minutes until fork-tender, then drain completely.
3. Return potatoes to the pot, add milk, 2 tbsp butter, salt, and pepper, and mash until smooth and creamy—for extra fluffiness, avoid overmashing.
4. Preheat oven to 400°F and grease a 9×13-inch baking dish lightly.
5. In a large skillet over medium heat, cook chopped bacon for 8–10 minutes until crispy, stirring occasionally, then transfer to a paper towel-lined plate using a slotted spoon, leaving 2 tbsp bacon fat in the skillet.
6. Add diced onion to the skillet and sauté in the bacon fat for 5 minutes until translucent, then stir in minced garlic for 30 seconds until fragrant.
7. Add ground beef to the skillet, breaking it up with a wooden spoon, and cook for 6–8 minutes until no pink remains, draining any excess fat if needed.
8. Sprinkle flour over the beef mixture and cook for 1 minute while stirring to coat evenly, which helps thicken the filling later.
9. Pour in beef broth and Worcestershire sauce, bring to a simmer, and cook for 3–4 minutes until slightly thickened, then stir in frozen peas and carrots and cooked bacon.
10. Transfer the beef mixture to the prepared baking dish and spread it into an even layer.
11. Spoon the mashed potatoes over the filling, spreading gently to cover completely, and use a fork to create decorative peaks that will crisp in the oven.
12. Dot the remaining 2 tbsp butter over the potatoes and sprinkle shredded cheddar cheese evenly on top.
13. Bake at 400°F for 20–25 minutes until the filling is bubbling and the top is golden brown, rotating the dish halfway for even browning.
14. Let the pie rest for 10 minutes before serving to allow the layers to set, making it easier to slice neatly.
Cheesy peaks cradle a rich, smoky filling where bacon melds with savory beef and tender vegetables, creating a hearty texture that’s both creamy and crisp. Consider serving it with a simple green salad to balance the richness, or scoop leftovers into a bowl for a cozy next-day lunch that tastes even deeper after the flavors meld overnight.
Bacon and Potato Dumplings
Gently, as the evening light fades on this quiet December day, I find myself drawn to the kitchen, to the simple, grounding work of hands shaping comfort. There is a humble magic in combining pantry staples into something warm and substantial, a quiet antidote to the season’s rush.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups russet potatoes, peeled and cubed
– 1 cup all-purpose flour
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 slices thick-cut bacon, chopped
– 1/2 cup yellow onion, finely diced
– 4 cups low-sodium chicken broth
– 2 tablespoons unsalted butter
– 2 tablespoons fresh chives, chopped
Instructions
1. Place the cubed potatoes in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat.
2. Reduce heat to maintain a simmer and cook potatoes for 12-15 minutes, or until a fork pierces them easily.
3. Drain the potatoes thoroughly and return them to the warm, dry pot for 1 minute to evaporate excess moisture—this prevents a gummy dough.
4. Mash the potatoes smoothly with a potato ricer or masher until no lumps remain, then let cool for 10 minutes.
5. In a large skillet over medium heat, cook the chopped bacon for 8-10 minutes, stirring occasionally, until crisp and browned.
6. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 1 tablespoon of bacon fat in the skillet.
7. Add the diced onion to the skillet and cook in the bacon fat over medium heat for 5 minutes, stirring, until softened and translucent.
8. In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, salt, and black pepper.
9. Stir in the cooked onions and half of the crisped bacon until a soft, slightly sticky dough forms.
10. Lightly flour your hands and a work surface, then divide the dough into 4 equal portions.
11. Roll each portion into a 1-inch thick rope, then cut each rope into 1-inch pieces to form dumplings.
12. Bring the chicken broth to a gentle boil in a large pot over medium-high heat.
13. Carefully drop the dumplings into the boiling broth, working in batches if necessary to avoid crowding.
14. Reduce heat to a simmer and cook dumplings for 5-7 minutes, or until they float to the surface and are cooked through.
15. Use a slotted spoon to transfer the cooked dumplings to a serving bowl, then discard the cooking broth.
16. Melt the butter in the empty pot over low heat, then return the dumplings to the pot and gently toss to coat.
17. Divide the buttered dumplings among bowls and top with the remaining crisped bacon and fresh chives.
Each dumpling offers a tender, pillowy bite that gives way to the savory depth of potato and smoky bacon. The crispy bacon garnish provides a delightful textural contrast, while the chives add a fresh, oniony brightness. For a cozy twist, serve them alongside a simple green salad dressed with a sharp vinaigrette to cut through the richness.
Summary
Perfect for any meal, these 20 crispy potato and bacon recipes offer delicious comfort food everyone will love. I hope you find a new favorite to try! Please leave a comment sharing which recipe you’re excited about, and if you enjoyed this roundup, I’d be so grateful if you’d pin it on Pinterest to save for later. Happy cooking!
