Bacon and blue cheese potato pockets are one of my favorite side dishes. Not only are they easy to prepare, they are perfect for grilling out and tailgate parties. They pair well with hamburgers, steaks, hot dogs, and chicken and can even serve as a vegetarian dish if you don't add the bacon.
I add coconut oil to add another layer of flavor to my bacon and bleu cheese potato pockets. Sometimes, I'll swap it out for bacon grease or olive oil, but you can also use vegetable or peanut oil depending on personal preference. If you're feeling extra adventurous consider adding chopped jalapeno peppers with or without the seeds.
Bacon and Bleu Cheese Potato Pockets
Prep Time: 20 minutes
Cooking Time: 35-40 minutes
4-6 slices thick Bacon, cooked and chopped
2 large Russet Potatoes, quartered and thinly sliced
1 small Onion, diced
2 cloves Garlic, minced
4 ounces Bleu Cheese, crumbled
2 Tablespoons Coconut Oil
Salt and pepper, to taste
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large skillet, cook bacon until crisp; about 12-15 minutes. Transfer to a plate lined with paper towels to absorb grease. Let cool and chop into small pieces.
3. In a large bowl, mix all ingredients together except coconut oil.
4. Tear off 4 sheets of aluminum foil. Place 1/4 of mixture on the center of the foil.