Bacon Grease Potato Wedges OR Healthy Wedges

***Sorry in advance to a certain sister of mine who runs this blog and thinks bacon grease is evil....
but after all, this is called "I love to eat GOOD food," there is no mention of healthy...


BACON GREASE POTATO WEDGES

You will never taste french fries as good as these!

4 Potatoes, washed and cut into 1/2 inch wedges or strips (skin on)
2 Tbsp bacon grease (strained)
Salt

Melt bacon grease in a glass measuring cup. Place potato wedges in a bowl and pour melted bacon grease over wedges. Toss until well covered. Spread wedges onto an ungreased cookie sheet and sprinkle with desired salt. Bake at 350 for 45-50 minutes, turning halfway through cooking. To get that extra crunch at the end, you can broil it for 2-4 minutes.


Mmmmm....

And in case you don't believe me....

HEALTHY WEDGES

I suppose if you are opposed to the wonderful flavor of bacon grease, you could substitute it for Olive Oil and sprinkle the wedges with herbs and/or salt. But really, it is not going to taste as good. Still kinda good, just not as good.

Oven Fries

-Potatoes
-Italian salad dressing
-Salt

Cut potatoes into small wedges and let marinate in the salad dressing for about 1/2 hour. Place wedges on a greased cookie sheet, discard marinade. Sprinkle with salt. Cook at 350 for 45 minutes or until tender. Halfway through cooking, flip wedges.
Cooking time may vary depending on size of wedges and amount of potatoes used.

Twice Baked Potato Casserole

I brought this tonight to dinner. It was great. I thought it would be a good consideration for the upcoming holidays. I used a little less butter and half and half instead of heavy cream. Buy thin bacon so you can get it nice and crunchy before you bake it all together.

• 10 large russet baking potatoes (about 7 pounds total)
• 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 pound bacon, cooked until crisp and crumbled
• 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
• 3/4 pound mild Cheddar, grated (3 cups)
• 1/2 cup finely chopped green onions
• 3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.