I don’t think it’s an exaggeration to say that America is pretty obsessed with bacon. Now, there’s even a bacon-bowl-making apparatus I’ve seen on television commercials. What do you put in a bacon bowl, I wonder? Oh, it would be good with scrambled eggs and cheese, but I digress…
What was I talking about? Oh yeah, bacon!
This pork product makes everything taste better. My kids like to eat it plain, alongside pancakes. Luke will dip it into his syrup, but Curt likes the full bacon taste to come through and doesn’t mix it with anything. I put bacon on top of meatloaf and wrap it around stuffed peppers. It goes in breakfast dishes, of course, but it also goes on sandwiches for lunch, in a brittle on top of sweet potatoes and in the crust of a chocolate pie for dessert.
Here, it goes on top of potatoes in a variation of the loaded baked potato.
Bacon freezes well, so buy a freezer full while it’s on sale this week at Brookshire’s.
Roasted Potatoes with Chives, Bacon and Bleu Cheese
12 small Yukon Gold potatoes
2 1/8 tsp salt
1 Tbsp extra virgin olive oil
1/8 tsp freshly ground pepper
1/2 cup crumbled bleu cheese
4 slices bacon, cooked until crisp and crumbled
1 Tbsp minced chives
Preheat oven to 350° F. Place potatoes in a large saucepan. Cover with cold water; bring to a boil. Add 2 teaspoons salt; cook until tender, about 20 minutes. Drain. Once cooled, slice a small piece from the top and bottom of each potato. Transfer to a medium bowl. Toss with oil, remaining salt and pepper.
Place potatoes on a baking sheet. With a paring knife, score top of each potato. Top each with equal amounts bleu cheese and bacon. Bake until cheese melts, about 5 to 7 minutes. Sprinkle with chives and serve.
Nutritional Information: Calories Per Serving: 288, Calories from Fat: 67, Fat: 7 g (3 g Saturated Fat), Cholesterol: 13 mg, Sodium: 1100 mg, Potassium: 1187 mg, Carbohydrates: 49 g, Fiber: 4 g, Sugar: 2 g, Protein: 10 g.
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