Teena's Bacon and Cheddar Potatoes The Best Recipes

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Teena's Bacon and Cheddar Potatoes

"Yummy potato facet dish. Goes properly with hen, pork, all the usual suspects. Perfect for Thanksgiving, too!"

Ingredients :

four big russet potatoes, scrubbed and cut into pieces
1/4 cup butter
4 slices thick sliced bacon
1/three cup chopped onion
1 cup cottage cheese
1 1/2 cups chopped inexperienced onion
1/2 cup shredded Cheddar cheese
salt and pepper to taste
2 tablespoons butter, reduce into portions
1/4 cup shredded Cheddar cheese
1/four teaspoon paprika, for garnish

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H15M

Preheat an oven to 350 levels F (175 tiers C). Grease a 2-quart baking dish.
Place the potatoes right into a huge pot and cowl with salted water. Bring to a boil over high heat, then reduce warmth to medium-low, cover, and simmer till gentle, approximately 20 minutes. Drain and permit to steam dry for a minute or two. Return potatoes to pot and kind of mash them with 1/4 cup butter.
Meanwhile, place the bacon in a massive, deep skillet, and cook over medium-excessive warmth, turning from time to time, until frivolously browned, approximately 10 minutes. Remove all however 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-covered plate, and allow to chill. Crumble the bacon and set apart.
Place chopped onion in the skillet and cook dinner and stir over medium-low warmness until the onion has softened and became translucent, approximately five minutes. Scrape onion out of the skillet over the potatoes.
Stir reserved bacon, cottage cheese, inexperienced onion, half cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix gently to mix. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/four cup of Cheddar cheese. Garnish pinnacle with paprika for colour, and bake, exposed, in oven for half-hour, until the top begins to brown and the cheese is melted and effervescent.

Notes :

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