Wild New Bacon Creation Is

Making People’s Mouths Water

By Maggie Watson
Boredom Therapy Staff

http://boredomtherapy.com/pie-bacon-potato/

Bacon makes everything better. No one on earth disagrees

— not even vegetarians who go to sleep crying into their
pillows over the splendid meat they miss most. Even the
planet’s sub-par foods can be improved with the pure
magic of bacon.

Some people believe that this delicious treat should be

enjoyed in moderation, but this guy disagrees. He’s Chef
Michael Smith, and when you see what he does here, you
will too.
To start, take a medium-sized skillet and grease it with
butter, oil, or cooking spray. This is going to prevent
the parchment paper in the next step from sticking to
the pan and tearing once you’re done.
Now take your piece of rectangular parchment paper and
cut a circle slightly bigger than the circumference of
the skillet. Then place it on the pan to prevent your
bacon from sticking.
Get ready — things are about to get magical. Take your
bacon strips and lay the pieces in a circle around the
pan. Each slice should slightly overlap with the piece
beside it. You don’t want to see any skillet under the
bacon.
Now that you have your delicious bacon “crust” in place,
grab some potatoes and carefully slice them up into thin
circles. Depending on the size and depth of your
skillet, you’ll need two or so potatoes.
 Now take all of the starchy medallions and lay them in
the pan in the same way you did the bacon. Make sure
each slice halfway overlaps the one under it. Cover the
entire skillet bottom with the slices.
 Liberally season the potatoes with salt and pepper. One
cardinal sin in cooking is serving people bland food, so
even after you think you’ve seasoned them enough, put a
little extra to ensure the flavor comes out.
Cheese lovers rejoice! Now comes time to take this bad
boy from 10 to 11! You can use whatever kind of cheese
you like, but Chef Smith chose a healthy handful of
shredded sharp cheddar to pile on top.
 Now grab the loose ends of the bacon that are dangling
out of the skillet’s sides and fold them over the cheese
towards the center. If done correctly, you should be
able to cover all of the cheese so the skillet has a
solid bacon cap over it.
As the bacon cooks through, it will start to slightly
shrink and curl at the edges. To keep the edges from
curling, place a heavy lid on top. This way the meat
won’t pull back away from the cheesy center, spilling
the gooey deliciousness all over your oven.
 Let this greasy nugget of carnivorous delights cook
for two and a half hours at 350 degrees. When it’s
finally done, take it out using an oven mitt or hand
towel (the metal will be scorching hot!) and flip it on
to a plate to let it cool.
 How incredible does that look? It looks like someone
baked a bacon cake. Every strip of meat is perfectly
cooked through, but the best part is up next: cutting a
massive slice and serving it to your guests!

This is what foodie dreams are made of, isn’t it? The
layering of potato, cheese, and bacon is enough to make
anyone’s mouth water. This looks like it came straight
out of a Michelin cookbook! Bon appetit everyone!
 Companion Dish
Deciding what finger foods to serve your guests along
with this bad boy can be pretty anxiety-inducing. You
want something easy and affordable, but how many veggies
with dip can one person eat? Luckily, we’ve got the
answer you’ve been looking for.
If you really want to wow your guests with an awesome
party dish, then look no further than these barbecue
bacon meatball bombs. Yes, they’re as tasty as their
name implies, and they’re super easy to make, too!
 For the first step in this delicious appetizer, preheat
your oven to 425 degrees Fahrenheit and gather your
materials. You’ll need a pack of bacon, a pound of
ground beef, a quarter cup of chopped mushrooms, and two
or three yellow onions.
 Start peeling off sections of your onions as
demonstrated in the photo below. Remember to remove the
papery skin first! You want to use the biggest parts of
the onion for this recipe, so be sure to make the slices
as firm and evenly sized as possible.
Next, dice up the leftover onion and throw it in a bowl
with the ground beef, parsley, mushrooms, brown sugar,
and bread crumbs. Once they’re all together, thoroughly
mix everything with your hands.
 Break off chunks of the meat mixture and roll them into
large meatballs. You’ll want to do your best to make
them roughly the size of the sections of onion you
peeled off before because you’ll use the actual onion to
encase the meatball.
 Wrap those delicious onion-covered meatballs with
strips of bacon. Feel free to wrap them in different
directions to keep the onion and meatball mixture
intact. Then, use toothpicks to keep everything in place
during cooking.
Now you can place your bacon-wrapped meatballs onto an
oven-safe dish. Let them cook for 40 minutes and then
remove them from the oven — be careful because they’re
hot! Slather them in your favorite barbecue sauce and
put them back in the oven to broil for an additional
five minutes.
 Once those five minutes are up, remove them from the
oven and let them cool for a couple of minutes. Now,
it’s time to plate them! You can garnish them however
you’d like—parsley is always a safe bet—and prepare to
enjoy an appetizer that’s absolutely out of this world!