Baked Potatoes and Bacon and Egg Bake

Baked Potatoes, Bacon and Egg Bake, Salad

Baked Potatoes with festive left overs
Clockwise from top (Bacon/Egg Bake, Macaroni Cheese left overs, Sour Cream, Coleslaw, Home Cooked Beetroot, Lettuce/Cucumber salad with cranberries, Steamed Red Onion and Green Capsicum)

Baked Potatoes

When I think of baked potatoes I think of too much work or too messy.  These are neither!  They are easy and delicious.

To cut these potatoes slice a small sliver off one side so the potato sits flat, place chopsticks either side, cut across the potato to form 5mm slices

1. Wash the potatoes and cut them as explained above.  Place in a roasting pan.
2. Brush with melted butter or melted lamb fat and sprinkle with a little salt.
3. Cover, and place in the oven at 220 degrees C for 45 minutes.
4. Uncover and cook for another 15 minutes or until the potatoes are cooked.
5. Remove from the oven and brush them again with butter or fat.
6. Sprinkle with a topping of breadcrumbs, herbs, and grated Parmesan cheese.  
7. Return to the oven and grill until the crumb mixture is golden.

Serve with sour cream, sweet Thai Chili sauce, and steamed red onion and capsicum.

Bacon and Egg Bake

I really like bacon and egg pie.  Last night I just ran out of time so I threw together this and it worked perfectly!

1. Cook 6 slices of bacon that have been chopped up into small cubes.  Put them into a well greased deep oven dish like a loaf pan.
2. Sprinkle 1/2 cup of frozen corn in with the bacon.  Add some onion diced up.
3. Crack 8 eggs over the top and move them about with a soup spoon to ensure they fill in all the gaps.
4. Sprinkle breadcrumbs and herbs on the top.
5. Cook for 30 minutes at 180 - 220 degrees C

Done and delicious!

~Lorna