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If you're looking for ways to use up bacon, be sure to try this hearty and satisfying side dish. This company-worthy potato dish has down-home goodness.DeEtta Rasmussen, Fort Madison, Iowa
Nutritional Facts 1 serving (1 each) equals 175 calories, 11 g fat (5 g saturated fat), 128 mg cholesterol, 379 mg sodium, 10 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Bacon Potato Puff in Taste of Home April/May 2002, p45
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Reviewed on Jan. 24, 2011 by slosh29
JeniSchultz: I am very surprised this turned out for you. The eggs are beaten separately because you need the siffly beaten egg whites to provide lift and lightness. The same thing you beat egg whites to create a souffle. Beating the yolks help provide creaminess and lightness. The "simplification" you did was simply added beaten eggs and altered the entire dish and how it achieves its "puff" I am very surprised you did not rate it badly and blame it on the recipe.
Reviewed on Jun. 15, 2009 by JeniSchultz
I had simplified the recipe by beating the eggs (yolk and white) together before mixing with potatoes. I also decreased the amount of eggs to 2, and increased the amount of cheese to 1 cup. It turned out great! Jeni S.
Reviewed on Apr. 06, 2009 by brenda5736
Usually anything with bacon in it is good, not this dish. I threw it away.
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