Over the years I have developed cooking habits that help accommodate the different food likes and dislikes in my family. One of the easiest types of meals to make is a “bowl” meal. You make one base ingredient, like pasta or in this case roasted potatoes,  and then set up a buffet-style spread of toppings. When everything is ready everybody fills their bowls with a combination of whatever they like. My husband and I will usually load our bowls up with many different things, while my kids can skip over the sauteed mushrooms or blue cheese sauce. I really like the combination of toppings in this recipe, but you could certainly offer many other things, like shredded cheddar cheese, steamed broccoli or even strips of leftover steak. Bowl meals are a great way to clean out the refrigerator and use up all of those leftovers. You can also raid your pantry and add things like tortilla chips, olives or warmed, cooked beans.

This recipe goes with the first, free bonus story that I have added for The Bartonville Series of culinary fiction. If you would like to read “The Present” you can find it here or if you would like to comment on it, it is featured in a blog post here.

Do you ever make “bowl” meals? If you do, what are your favorites?

Bacon & Blue Cheese Potato Bowls
Author: 
 
Ingredients
  • 2 large, russet potatoes (or 4 small)
  • Olive or canola oil
  • 8 oz. white button or cremini mushrooms, sliced
  • 1 small onion, quartered and thinly sliced
  • 1 Tbs. butter
  • 4 slices bacon, cooked and crumbled
  • Blue Cheese Sauce (Can be prepared in advance)
  • ½ c. sour cream
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. garlic powder
  • ¼ c. (or more) milk
  • ½ c. blue cheese crumbles*
Instructions
  1. Preheat oven to 450 degrees F. Line a rimmed cookie sheet with foil. Scrub potatoes, cut into cubes and put on cookies sheet. Drizzle with oil and sprinkle generously with salt (seasoned salt can be used) and pepper. Toss to coat evenly and bake for 30-40 minutes, turning after 20 minutes, until browned and tender.
  2. While the potatoes bake saute the mushrooms and onions in butter in a medium skillet until softened. Keep warm. Prepare the sauce by mixing together the sour cream, Worcestershire sauce and garlic powder in a medium bowl. Whisk in milk until smooth, adding more 1 tablespoon at a time if it is too thick. Stir in blue cheese and set aside or refrigerate if preparing ahead of time.
  3. To assemble, divide roasted potatoes evenly among two bowls. Top with mushroom mixture, blue cheese sauce and crumbled bacon.
  4. *If you don't care for blue cheese, it can replaced with other cheeses like crumbled feta or shredded cheddar. You can also leave the cheese out completely to make a sour cream sauce.

The recipe is linked to:

The Ultimate Recipe Swap at Life As Mom

Foodie Friday at Rattlebridge Farm

Weekend Cooking at Beth Fish Reads

 

36 thoughts on “Bacon & Blue Cheese Potato Bowls

    1. You could definitely use low-fat or even non-fat sour cream and replace the blue cheese with whatever you like. Now that I think about it, some of kind of smoked cheese – like cheddar or swiss – would be really good.

  1. Thanks for making me hungry!! Seriously, that looks delicious and so filling. A great meal that’s not complicated. I am a big fan of the potato 🙂
    We likw bowl meals quite a bit – gumbo, chili, pasta…this one is a keeper.

    1. I used to do the whole baked potatoes, but roasting them in chunks is so much quicker. Plus, for some reason, my son will eat roasted potato chunks, but not a baked baked potato! Thanks for stopping by!

  2. What a fun idea. I’ve never done this, but I think I will in the future. Great, as you say, for clearing out the refrigerator and for serving people with different tastes. Could make a fun casual party idea too.

    1. It would be great for parties. You might even be able to roast some of the potatoes ahead and keep them warm in a chafing dish or slow cooker, if you want to keep the potato bar going for awhile at a cocktail party.

    1. I’m glad you think they sound good! I know blue cheese isn’t for everybody, but if you like it I bet you’ll like this recipe!

  3. What an excellent idea! I’m not a fan of blue cheese but my husband loves it. Since I buy the groceries, he doesn’t get to eat it nearly as often as he deserves. A potato bowl with different toppings would be a great way to give him a treat without creating a special meal just for him.

    1. That’s how this type of meal became so popular in my house. I’m the only one that likes blue cheese, but the kids and hubby are just as happy with a sprinkle of cheddar or pepper jack instead of the blue cheese sauce.

    1. I’m not sure how I started on my dinner “bowl” kick, but everybody in my family seems to like it.

  4. I haven’t done baked potatoes as a main meal in awhile. I love your unique toppings and this may become our Saturday night feast! I’ll have to head to the market and see if I can find some really good bakers.

    1. I actually named these Steakhouse Potatoes at first, since it seemed like the kinds of things you’d get on a loaded baked potato at a steakhouse. Let me know if you like them, if you give them a try!

  5. Bowl meals are perfect this time of year–this is a keeper. Thanks for including your recipe at Foodie Friday. I’m Pinning and Tweeting about it!

  6. What an excellent idea. I’m a blue cheese lover and can’t wait to try this sauce recipe. We grew a lot of potatoes this last year and I’m looking for ways to use them before they go bad. Thanks.

  7. I like your bowl meal concept. Not only can people pick and choose, they can control their own portion size as well. Have a great week.

    1. You’re right about the portion size. I’m trying to eat less, like so many other people, right now and making meals like this really helps.

  8. Bowl meals sound like a great idea! I’m drooling over the roasted potatoes with all those toppings. Thanks for sharing :).

  9. Oooh, this looks delicious! I posted a recipe this week with a roasted potato base, too – they’re just so versatile. Love the combo of flavors in yours… I’ll have to try it soon. Yum!

    1. I saw your recipe and I want to try yours! I think it’s just the perfect time of year to enjoy dishes like this.

  10. Love the bowl meal idea! I’d be interested to hear about other variations of it. I can’t have dairy, so am a bit limited on the whole cheese/sour cream thing (though I can tolerate a small amount of bleu cheese).

    We do something similar with “make-your-own soft tacos” – just lay out all the fixings and let everyone help themselves – a great meal for parties and family gatherings, with picky kids! And surprisingly, when kids can choose on their own, they often will eat a broader range than when mom or dad tell them they have to eat something!

    Sue

    Book By Book

    1. We also do taco bars quite often. You’re right, the kids will eat things you don’t expect, like my son has developed a taste for hot sauce over the last year. Who would think my picky eater would like spicy things!

Comments are closed.