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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I wanted the flavors of traditional potato skins, but with a slightly different presentation. This takes a lil time to wrap the bacon, but they are delicious and we loved the amped up potato portion of the program! Read more ! ;) Ingredients:
3lbs small(new, baby, etc) potatoes, sliced once, if possible, to get about 1-2 bite pieces, each |
1/3 cup olive oil |
2t malt or balsamic vinegar |
2t dijon |
1t worcestershire sauce |
1 1/2-2lbs smoked bacon |
1 cup cheddar or colby cheese, shredded |
3-4 green onions, chopped |
sour cream |
kosher or sea salt and fresh ground black pepper |
Directions:
1. In large bowl, whisk together olive oil, Dijon, vinegar, Worcestershire sauce and salt and pepper.
2. Add potato pieces and toss to coat.
3. Wrap each potato with bacon. You will probably be slicing the bacon pieces lengthwise and/or horizontally in order to get them to fit.
4. Secure with toothpicks, if desired(I don't desire;)
5. Place all potato pieces, cut sides up, on baking or roasting rack.(I use a cooling rack over a cookie sheet)
6. Bake at 425 for 20-30 minutes, until bacon is crisp and potatoes are just tender. Cook time will very slightly depending on potato sizes and type. Turn off oven.
7. Remove from oven and sprinkle all cut sides of potatoes with shredded cheese, and top with green onion pieces.
8. Return to oven, while it's cooling down for about 5 minutes to melt cheese.
9. Serve with a dollop of sour cream
10. ***A HINT: if your round taters aren't sitting well, just slice a bit of the bottom off of each half, so that they sit nicely as they bake, and for serving!
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