fbpx
Indiana Kitchen Full Banner

Loaded Potato Soup

/in , , , , , , , , , , , , , , , , , /by


Loaded Potato Soup
Print Recipe
Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Loaded Potato Soup
Print Recipe
Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
  2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
  3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
  4. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  5. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
  6. Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Bacon Spinach Dip

/in , , , , , , , , , , , , , /by

Bacon Spinach Dip
Print Recipe
Learn how to make everyone's favorite restaurant appetizer at home--with Indiana Kitchen bacon! This spinach dip is great for barbecues, grad parties & race day!
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Bacon Spinach Dip
Print Recipe
Learn how to make everyone's favorite restaurant appetizer at home--with Indiana Kitchen bacon! This spinach dip is great for barbecues, grad parties & race day!
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
  2. Fold in spinach, cooked bacon, Parmesan, and 3/4 cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining 1/4 cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
  3. Bake until golden and bubbly, 25 to 30 minutes.
  4. Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
  5. Serve with crostini.
Share this Recipe
Powered byWP Ultimate Recipe
Pulled Pork Nachos made with Indiana Kitchen Boston Butt Pork Shoulder Pulled Pork

Shoup’s Porky Nachos

/in , , , , , , , , , , , /by

Pulled Pork Nachos made with Indiana Kitchen Boston Butt Pork Shoulder Pulled Pork

Pulled Pork Nachos made with Indiana Kitchen Boston Butt Pork Shoulder Pulled Pork
Shoup's Porky Nachos
Print Recipe
Here's one delicious mess everyone's gonna fight to clean up--Shoup's Porky Nachos! This nacho recipe piled high with pulled pork comes courtesy of Shoup's Country Foods out of Frankfort, Indiana. Thanks, Shoup's!
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Pulled Pork Nachos made with Indiana Kitchen Boston Butt Pork Shoulder Pulled Pork
Shoup's Porky Nachos
Print Recipe
Here's one delicious mess everyone's gonna fight to clean up--Shoup's Porky Nachos! This nacho recipe piled high with pulled pork comes courtesy of Shoup's Country Foods out of Frankfort, Indiana. Thanks, Shoup's!
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. *This recipe assumes the pulled pork has already been prepared. For a recipe to turn Indiana Kitchen's pork shoulder into delicious pulled pork, see here: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/
  2. Preheat oven to 450 degrees F.
  3. Spread half of the chips in a single layer on a baking sheet. Top with half of the nacho cheese. Repeat, using the remaining chips and cheese to form a second layer of each.
  4. Place in oven for 5 to 10 minutes, or until cheese begins to bubble.
  5. Remove from oven and top with pulled pork, green onions, black olives, jalapenos, sour cream and BBQ sauce, as much as desired. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Bacon-Cheddar Twice-Baked Potatoes

Indiana Kitchen Bacon-Cheddar Twice-Baked Potatoes

/in , , , , , , , , , , /by

Things just got real with these creamy, cheesy, crunchy twice-baked potatoes!

Bacon-Cheddar Twice-Baked Potatoes
Indiana Kitchen Bacon-Cheddar Twice-Baked Potatoes
Print Recipe
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Bacon-Cheddar Twice-Baked Potatoes
Indiana Kitchen Bacon-Cheddar Twice-Baked Potatoes
Print Recipe
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Ingredients
Servings: Potato halves
Instructions
  1. Heat the oven to 425°F. Line a baking sheet with aluminum foil.
  2. Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
  3. While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
  4. Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
  5. When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
  6. Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
  7. Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.
Share this Recipe
Powered byWP Ultimate Recipe

Bacon Fiesta Dip

/in , , , , , , , , , /by

This party dip is better with bacon! Isn’t everything? This hearty combination is a crowd pleaser.

Bacon Fiesta Dip
Print Recipe
Bacon Fiesta Dip
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook bacon until crisp; drain on paper towel.
  2. Set 2 slices of bacon aside; crumble remaining 6 slices
  3. Spray 8-inch square (2-quart) microwavable dish with cooking spray.
  4. In medium bowl, mix refried beans, green chilies and crumbled bacon. Spread evenly in sprayed dish.
  5. Sprinkle frozen corn and black beans over refried bean mixture. Pour salsa on top. Sprinkle cheese over salsa.
  6. Crumble remaining 2 slices of bacon, and sprinkle over cheese.
  7. Microwave on High for 10 to 15 minutes, or until cheese is bubbly and mixture is heated through.
  8. Serve with sour cream and tortilla chips.
Recipe Notes

Recipe adapted from Dish Maps

Share this Recipe
Powered byWP Ultimate Recipe
Indiana Kitchen bacon mexican dip

Bacon and Bean Dip

/in , , , , , , , , , /by

It’s time to take your Mexican dip up a notch with bacon!

Indiana Kitchen bacon mexican dip
Bacon and Bean Dip
Print Recipe
Indiana Kitchen bacon mexican dip
Bacon and Bean Dip
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook bacon until crisp. Set aside to drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices.
  2. Spray a 8-inch square (2-quart) microwavable dish with cooking spray.
  3. In medium bowl, mix refried beans, green chilies and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture.
  4. Pour salsa on top followed with cheese. Crumble the remaining 2 slices of bacon over cheese.
  5. Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated.
  6. Garnish with heaping spoonfuls of sour cream. Serve warm dip with tortilla chips.
Share this Recipe
Powered byWP Ultimate Recipe