Cook the potatoes in a large pot of
hrough.
Meanwhile, cook the potatoes in boiling, salted water for
he vinaigrette.
Cook the bacon in a frying pan over
laces and cover with the bacon slices. Roast for 1 hr
Cook the potatoes in boiling salted water for
Spread the bacon strips across a large
Cook bacon in a skillet over medium
ll the onion.
Cook bacon in a 3-4 quart
nto 5 thick slices. Place potatoes onto squares of aluminum foil
Cut the bacon in small sticks thick as
In a foil pan, add half of the butter.
Add potatoes, onions, garlic, bacon, and remaining butter to foil pan.
Cover with aluminum foil and put on campfire.
Let potatoes cook for 30 minutes, stirring occasionally.
Top with cheese and cook additional 15 minutes, or until potatoes are soft throughout.
Heat a large frying pan over medium-high heat. Add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
Season with salt and pepper.
Finally, remove the potatoes and bacon from the pan. Place them on a plate lined with paper towels to soak up some of the fat.
These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.
Place bacon in cold skillet.
If using electric skillet, turn temperature to 325\u00b0.
Fry until crisp.
Remove and drain.
Remove grease from skillet, leaving 2 tablespoons in skillet.
Add potatoes to skillet, cover and cook 10 minutes.
Turn potatoes and cook 10 more minutes or until tender.
Crumble bacon and combine with green chilies and onion.
Sprinkle over potatoes.
Top with cheese.
Cover and cook 5 minutes.
Serves 4.
In a skillet, fry the bacon until almost crisp.
Drain most of the fat.
Chop the bacon and return to pan.
Add sliced zucchini, butter and oil.
Sautee until slightly soft.
In a large serving bowl, slice the potatoes about 1/2\" thick.
Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
Serve hot or warm.
*You may also use sliced onions in this recipe.
Add them with the zucchini.
Bake potatoes (oil skins) at 400\u00b0 for 55 minutes.
Cut potatoes lengthwise in half.
Hollow out potatoes in large bowl and mash thoroughly.
In large skillet, heat 3 to 4 tablespoons bacon drippings.
Add onions and saute.
Add crumbled bacon, potatoes, sour cream, 1/2 of the cheese, salt and pepper.
Blend well.
Add mixture to skins, place pats of butter on top and sprinkle with parsley and paprika.
Place in skins in baking dish (9 x 12-inch).
Bake uncovered at 350\u00b0 for 12 to 20 minutes.
Peel and dice potatoes; cook until tender. Melt butter and onion until tender. Cook bacon. Drain potatoes. Add salt and pepper; then top with butter and bacon.
Boil potatoes and cut in small pieces; add margarine and milk.
Mix until soupy.
Add onions, green onions and parsley; mix.
Add bacon, salt and pepper.
Bake at 425 degrees for 20 to 30 minutes until perfect consistency.
Melt cheese on top for last 5 to 10 minutes.
Serves 25.
Peel and slice potatoes; place in foil-lined pan.
Dice red onion and sprinkle over potatoes.
Salt and pepper to taste. Place strips of bacon over potatoes.
Cover with foil and bake at 350\u00b0 for 1 hour.
Wash potatoes and dry.
Rub potatoes with extra butter and bake in a 400 degree oven for 1 hour or until done.
Remove from oven.
Cut a lengthwise slice from each potato.
Scoop out inside of each potato.
Mash potatoes.
Add sour cream, bleu cheese, milk, butter, salt and pepper.
Mix until smooth.
Beat with electric mixer until fluffy.
Spoon mixture lightly into potato shells.
Place on baking sheet and return to hot oven for 15 minutes.
Sprinkle with bacon and serve.
Wash potatoes.
Slice 1/4 inch slices.
Cook in boiling salt water.
Preheat oven to 400\u00b0.
Grease 2 quart casserole dish. Place layer each of potatoes, cheese, bacon, potatoes, cheese and bacon.
Pour on half of butter.
Sprinkle with salt and pepper. Repeat.
Heat in oven 15 minutes.