rizzle the mixture over the potato salad and stir in lightly
emove from oven and crumble bacon over top.
Cook's
aucepan and then remove the bacon to paper towels and leave
ver medium heat, cook the bacon until just crispy. Drain on
on-stick) pan, add the bacon and cook for about a
nd slice thinly. Add the bacon to the pan and cook
ll sides. Add the diced bacon and onions and season with
Melt half of the butter in medium skillet on low heat. Add potato; cover and cook for 6 mins, until tender. Add bacon and cook for another 3 mins. Remove from skillet. Wipe pan clean.
Break eggs into a bowl. Add 1 tbsp water and beat lightly with a fork. Season. Melt remaining butter in skillet on high heat. When foam subsides, pour in egg. Sprinkle with cheese and cook for 5-10 seconds, until just setting underneath.
Spoon potato mixture and parsley over omelet. Slide onto a plate. Top with spinach. Drizzle with a little oil and serve.
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt.
Sprinkle with crumbled bacon, green onions and sour cream
Serve along with soup.
ith oil. Top with potato, squash and bacon and sprinkle with salt
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
he skins.
Arrange the bacon on a foil-covered baking
Scoop the potato out of the skins; combine with sour cream and dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375 degrees F for 12-15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.
luminum foil.
Place sweet potato and bacon on the prepared baking
side to cool.
Fry bacon, reserve 4 Tbsp of the
f the buttermilk and the bacon and gently work to make
orseradish and mix well. Chop bacon and saute in olive oil
oup bowls; garnish with crumbled bacon.
190 degrees C).
Cook bacon in a skillet over medium
Cook, drain, cube and chill potatoes.
When potatoes are cold, mix in remaining ingredients.
Put salad in refrigerator for a few hours for flavors to mix.
Enjoy and eat with your favorite main dish that you might normally eat a loaded potato with or as a great summer side dish. (But I make it year round!).