These little flavor bombs explode with flavor with the smoky sweetness from the candied bacon and the spiced tanginess from the kimchi. These bites can be put together in a snap. I saw one of Alex Guarnaschelli’s video that shows her preparing candied bacon. I am using her technique here. You’ll need 2 baking sheets that are the same size so they can be nested.
Potato Kimchi Bacon Bites #SundaySupper
Ingredients
- 4-5 slices of thick-cut bacon
- 1/3 cup brown sugar
- ground black pepper
- 1 1/2 pounds of baby potatoes
- Cooking oil
- 1/4 cup cabbage kimchi mak kimchi, drained and roughly chopped
- 3 tablespoons sour cream
Instructions
- Preheat the oven to 325 degrees. In a large bowl, gently toss the bacon with the brown sugar and a few grinds of black pepper. Line the first baking sheet with a sheet of parchment paper. Lay your bacon strips on the baking sheet. Then lay another sheet of parchment paper on top of the bacon and nest the second baking sheet within the first baking sheet. Place the baking sheet in the center of the oven and bake for 20 minutes. Check the bacon. If it's not golden brown, then bake for another 10-15 minutes. Check again. Once done, transfer the bacon to a platter. It will harden and become candied. Resist the temptation to munch on these. With kitchen shears, cut crosswise into half-inch sections.
- While the bacon is baking, start on the potatoes. Put the potatoes in a large pot and cover with cold water over medium heat. Cover and bring to boil. Cook for another 8-10 minutes until tender, but firm. Drain and let cool.
- Once cool to the touch, cut each potato in half. Using a rounded measuring teaspoon or melon baller scoop out the insides to form a cup and place the scooped potatoes into a medium-sized bowl. Mash the potatoes with a masher or with a fork.
- In a food processor, add the kimchi and pulse until finely chopped, scraping down the sides as you work. In a small pan over medium-high, add a couple of teaspoons of cooking oil. Saute the kimchi until the liquid starts to evaporate. Add the kimchi to the bowl of potatoes. Add the sour cream. Stir until blended.
- Okay, now we're ready to assemble.
- Spoon the kimchi mixture into the scooped out potato halves and top with a piece of candied bacon. I found using a small offset spatula really great for this. Repeat until done.
- If you'd like to warm the bites up a bit before serving, place the bites on a baking sheet and broil on high for a few minutes. This step is totally optional.
Find inspiration for your holiday menu by checking out the rest of the line-up this week!
Beverages
- Gluten Free Holiday Mocha by Gluten Free Crumbley
- The Frenchy by Books n’ Cooks
Breakfast
- Chocolate Chip Banana Bread by Ruffles & Truffles
- Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
Appetizers
- Cauliflower-Apple Melts by The Wimpy Vegetarian
- Chimichurri Bread by What Smells So Good?
- Everything Cream Cheese Balls by Magnolia Days
- Mini Party Crab Cakes by Food Lust People Love
- Holiday Bruschetta by Grumpy’s Honeybunch
- Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
- Potato Kimchi Bacon Bites by kimchi MOM
- Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
- Scallops with Cranberry Bacon Jam by Caroline’s Cooking
- Shrimp and Artichoke Crostini by Monica’s Table
- Spanakopita Bites by Casa de Crews
- Tortellini Caprese Bites by The Freshman Cook
- Tropical Cocktail Wings by Cindy’s Recipes and Writings
Main Dishes
- Bean, Escarole, & Sausage Soup by Get the Good Stuff
- Chicken Cacciatore Pronto by Crazy Foodie Stunts
- Easy Chicken Fried Rice by Feeding Big
- Swedish Meatballs by Palatable Pastime
Side Dishes
- Apple Pecan Salad by Wholistic Woman
- Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
- Healthier Hoppin’ John by Cooking Chat
- Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine
Desserts
- 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
- Bananas Foster Bread Pudding by Wallflour Girl
- Dark Chocolate Coconut Pecan Cups by PancakeWarriors
- Frangelico French Silk Pie by That Skinny Chick Can Bake
- Holiday Pie Crust Cookies by Rhubarb and Honey
- Peppermint Bark Pretzels by Pies and Plots
- Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
- Santa Cookies by NinjaBaker.com
- Skillet Cookies by Lifestyle Food Artistry
- Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
- White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
- White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks
Quick and Easy Holiday Recipe #SundaySupper by Sunday Supper Movement
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