Loaded Breakfast Potato Skins

Loaded Breakfast Potato Skins

Seasoned potato skins loaded with potatos, eggs, bacon and cheese.


4 large russet potatoes
5 large eggs, scrambled and cooked
1 Tablespoon Milk
8 slices bacon, cooked and crumbled
1/2 tsp McCormick® garlic powder
1/2 tsp McCormick® paprika
1/4 tsp McCormick® pepper
½ teaspoon salt
2 Tablespoon Olive oil
1/2 cup shredded cheddar cheese
Optional toppings: green onions, salsa, sour cream


Preheat oven to 375 degrees. Wash and scrub potatoes and prick with fork. Wrap in foil and bake for 1 hour.
Beat eggs together with the milk. Add to a medium skillet and scramble until no longer runny. Place into a medium sized mixing bowl. Add the cooked and crumbled bacon to the eggs.
Once the potatoes are baked and slightly cooled, cut them in half lengthwise. Scoop out the pulp leaving about ¼ inch of layer around the skin. Put the pulp with the eggs and bacon.
In a small bowl mix together garlic powder, paprika, pepper, and salt. Lay the potato skins on a greased baking sheet skin side up and brush with olive oil. Sprinkle about half of the spices on top of the potato skins. Bake at 475 for about 8 minutes. Remove from oven.
Sprinkle remaining spices with the eggs, potato, and bacon. Fill the tops of each potato skin with the eggs, potato, and bacon and top with cheese. Put back into the oven for about 2 minutes or until cheese has melted. Top with your favorite toppings.

The Recipe Critic

October 27th, 2015|Appetizer, Breakfast|

Texas MesquiteBurger

Texas Mesquite Burger

Delicious bacon mesquite grilled burgers.


1 1/2 lbs 80% lean ground beef
12 slices bacon, uncooked
1 1/2 tablespoon grill seasoning (ex McCormicks Mesquite)
1 teaspoon garlic powder
1 tablespoon minced dried onion
1/4 cup Worcestershire sauce
salt and pepper


Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.
Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.
Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
Top with cheese if you wish and any of your favorite toppings.


May 24th, 2015|Dinner, Grill|

Bacon Stuffed Cheesy Burgers

These bacon-stuffed burgers have an additional cheesy flavor that is sure to please most burger lovin’ fans.


1 1/2 lb ground beef
1 pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1/3 cup Progresso™ panko crispy bread crumbs
1 teaspoon Montreal steak seasoning
4 slices fully cooked bacon, chopped
6 burger buns, split


In large bowl, mix beef, 3/4 cup of the cooking sauce, the bread crumbs and steak seasoning. Divide mixture into 6 equal portions. Divide each portion in half, to form a top and bottom patty.
Form bottom half of patty, and add about 1 1/2 teaspoons bacon to center of patty. Seal with top half of patty. Continue until all 6 patties have been formed.
Heat 12-inch nonstick skillet over medium heat; add patties to skillet. Cook 6 minutes; turn, and cook 7 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160°F. In small microwavable bowl, heat remaining cooking sauce uncovered on High 1 minute. Top each burger with slightly less than a tablespoonful cooking sauce, and serve on buns.

From: Pillsbury.com

June 12th, 2014|Dinner|

Cheesy Pretzel Knots

A very yummy combination all in a tiny knot.

    1 can Pillsbury® refrigerated classic pizza crust
    1 block (8 oz) Cheddar cheese, cut into 10 to 15 cubes
    8 oz bacon, crisply cooked, crumbled
    1 tablespoon olive oil or reserved bacon drippings
    1 tablespoon coarse sea salt
    Old El Paso® Thick ‘n Chunky salsa and/or queso dip, if desired


Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
Unroll dough onto cutting board. Cut out 10 to 15 (5×3-inch) strips. Place 1 cheese cube in center of each strip; sprinkle each with bacon. Wrap dough around cheese and bacon to resemble knot; pinch dough to seal tightly. Place on cookie sheet. Brush each knot with olive oil. Sprinkle tops with salt for a pretzel flavor.
Bake about 15 minutes or until light golden brown.
Serve warm and gooey with salsa for dipping.

For extra flavor, sprinkle some garlic salt on the knots before baking.

From:  Pillsbury.com

February 14th, 2014|Appetizer, Snacks|

Bacon Cheeseburger Bombs

Let’s enjoy one of the best treats around … the bacon cheeseburger. But not just any bacon cheeseburger, this is a bacon cheeseburger with a twist that explodes with flavor and cheese and crispy bacon, all wrapped up in a fluffy and crispy biscuit “bun.”


1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuits
1 lb lean (at least 80%) ground beef or 16 frozen (thawed) cooked mini meatballs
1 block (8 oz) Cheddar cheese, cut into 16 cubes
1 lb bacon
Long toothpicks or skewers
Canola oil for frying


Separate dough into 8 biscuits. Cut each biscuit in half; roll each into ball. Roll out each ball with rolling pin or press with hands until about 3 inches in diameter.
In center of each biscuit round, place 1 teaspoon ground beef and 1 cube of cheese. Roll up dough to completely enclose beef and cheese; pinch to seal well. Set aside. (If using mini meatballs, gently insert 1 cube of cheese into center of each meatball; wrap meatballs in dough.)
Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.”
In 10- to 12-inch skillet, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until meat thermometer inserted in center of “bombs” reads 160ºF and dough is golden brown on all sides. (If needed, remove toothpick once bacon has fried on one side in order to flip them over in the oil.) Place on paper towels to cool. (If using cooked meatballs, fry until hot in center and dough is golden brown.) Cool slightly before serving.
Note: The ground beef can also be cooked prior to placing into the “bombs” and stuff with a […]

October 15th, 2013|Appetizer, Snacks|