Just something I fancy
It’s mixing two amazing things into one! Sounds good to me.
2 in. diameter or so potatoes. I think I had a ten or so…
Three or Four strips of bacon
2 tablespoons of cream
2/3rds cup cheddar cheese
Half a small onion
A clove of garlic
A handful of croutons (better yet, the crumbs on in the bottom of the bag. We’ll be crushing the croutons later anyway)
1/2 teaspoon EACH ground sage, salt, and pepper
A dash of chili powder
Save the bacon fat in the pan! One: It tastes awesome. Two: You will be using it later on.
Then place on a cookie sheet, and take some of that yummy bacon fat from the skillet and drizzle it over your potatoes to grease them. (This is where the double bacon comes in.) Roll them around with your hands to make sure they are completely coated.
Put in the oven and cook until a fork tender, around 35 to 40 minutes. Halfway through cooking stir them to cook evenly and so they don’t get stuck to the bottom of the cooking sheet.
Finely mince the garlic clove, and dice the onion. Also chop up your bacon into fine pieces.
I didn’t have any grated cheese on hand, so I quickly did my own.
Give it all one final mashing.
Put your croutons in a plastic bag and crush them with a heavy object such as a meat pounder or water glass. Or, if you have the extra crumbs from the bottom of the bag, just skip this step and use those. Sprinkle the crumbs on top of the potatoes. This will give them a nice crunch.
If you want to reheat them later you can place them back in the oven until heated through, but if it’s going to be overnight leave the breadcrumbs off so they stay crispy.
So that’s it! The more I look at that picture the more I think it would be nice to garnish with just a small dollop of sour cream. It would really put it over the top.