Tasty Tuesday: National Bacon Lover’s Day

WCCB Staff,

CHARLOTTE, N.C. – It’s National Bacon Lover’s Day and Chef Mara is delivering!

She’s got two great dishes featuring bacon – and one of them is a chocolately dessert.

Get the recipes below or sign up for a class with Chef Mara at TheFoodieSchool.com.

Loaded Baked Potato Salad

  • 3 pounds Yukon gold potatoes, cut into quarters *
  • 2 cloves garlic, smashed
  • 8 ounces bacon, cooked and crumbled
  • 12 ounces sharp cheddar cheese
  • 3 scallions, sliced on the bias
  • Kosher salt

For dressing:

  • 1 ½ cups mayonnaise
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar

Directions

  1. After cutting potatoes, place them in a large stock pot and cover with water. Add the smashed garlic clove and 1 tablespoon salt. Bring to a boil and cook potatoes until a fork slides in and out easily, about 10-15 minutes.
  2. Drain potatoes and transfer to a large bowl. While potatoes are still hot, drizzle them with the vinegar. Stir to combine. Allow potatoes to cool for about 5-10 minutes.
  3. To make the dressing, combine the mayonnaise and sour cream in a small bowl. Add 1 teaspoon salt.
  4. When the potatoes have cooled slightly, add the dressing and stir to combine. Add the bacon, cheese and scallions. Mix well. The cheese will melt a little and combine with the sauce. Set aside to cool to room temperature. Serve at room temperature.
  5. Store in refrigerator, but bring to room temperature before serving.

Bacon S’mores Brownies

  • ½ pound unsalted butter
  • 11 ounces semisweet chocolate (for melting)
  • 6 ounces bittersweet chocolate chips (for folding in)
  • 3 extra-large eggs
  • 1 tsp. coffee extract
  • 1 tablespoons pure vanilla extract
  • 1 cup plus 2 tablespoons sugar
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ tablespoon baking powder
  • 1/2 tsp. smoked salt
  • 2 full graham crackers, crushed
  • 1/2 cup mini marshmallows
  • 4 slices bacon, cooked crisp and crumbled

Directions

  1. Preheat oven to 350 degrees F. Spray 9×13 pan with pan spray or line with parchment paper.
  2. Melt together the butter and semi-sweet chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee extract, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  3. In a medium bowl, sift together ½ cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 6 ounces of bittersweet chocolate chips in a medium bowl with 2 tablespoons of flour, then add them to the chocolate batter. Pour into the pan. Top with graham crackers, marshmallows, and bacon.
  4. Bake for 30-35 minutes. Allow to cool thoroughly, refrigerate, and cut into 20 large squares. Top with additional smoked salt if desired.