Loaded Breakfast Potato Skins

Loaded Breakfast Potato Skins

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

Ingredients

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

Directions

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.

From:
The Recipe Critic

October 27th, 2015|Appetizer, Breakfast|

Sausage Cheese Ball

November 28th, 2014|Appetizer|

Garlic Cheese Rolls

Garlic Cheese Rolls

Quick an easy homemade garlic cheese rolls.

Ingredients

Pizza Dough
Garlic Butter
Mozzarella Cheese

Directions

Roll the dough out into a huge rectangle and spread the garlic butter onto the dough.
Place a layer of cheese over the garlic butter. *Note – you can use any cheese that you happen to have on hand.
Slowly roll the dough into a log from one end and then slice into individual rolls.
Place into a greased baking pan.
If you have time, the the dough rise in the pan until they have doubled in size. If you don’t have time, then it is fine to skip this step and bake right away.
Add more cheese onto the rolls.
Bake at 400 degrees until golden brown.

November 28th, 2014|Appetizer, Bread|

Ham and Cheese Swirl Bread

Ham and Cheese Swirl Bread

A tasty bread with Ham and Cheese.

Ingredients

1 cup self rising flour
1 cup of Greek or natural yogurt
ham
mozzarella cheese

Directions

In a bowl, combine the flour and yogurt and bring together to form a ball
Turn out onto a floured board. Knead for 5-8 minutes.
Roll out half of the dough, put the cheese and bacon on top, roll out the other half and place that on top. Roll up into a long tube and cut into 1 inch slices.Sprinkle with cheese.
Bake at 350 for 20 mins or until golden.

November 28th, 2014|Appetizer, Bread, Breakfast|

Bacon Stuffed Cheesy Burgers

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

Ingredients

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

Directions

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|