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Fly Creek Cider Mill Cheddar & Bacon Potatoes

4 large russet potatoes, scrubbed and cut into pieces

1/4 cup butter

4 slices thick sliced bacon

1/3 cup chopped onion

1 cup cottage cheese

1-1/2 cups chopped green onions

1/2 cup shredded FCCM Mill-Aged Cheddar Cheese

salt and pepper to taste

2 tablespoons butter, cut into pieces

1/2 cup shredded FCCM Mill-Aged Cheddar Cheese

1/4 teaspoon paprika, for garnish

Recipe Yield: Serves 6

  1. Preheat oven to 350 degrees F. Grease a 2-quart baking dish.
  2. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
  3. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
  4. Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
  5. Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded FCCM Mill-Aged Cheddar Cheese, salt and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of FCCM Mill-Aged Cheddar Cheese. Garnish top with paprika for color and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.

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