Bacon Wrapped Baby Potato Bites with Sriracha Sour Cream

• Gluten free

• Meat

  • 12 oz Bacon, thin

• Produce

  • 1 1/2 lbs Baby potatoes

• Condiments

  • 1 Ketchup
  • 1 Sriracha sauce

• Baking & Spices

  • 1/2 tsp Season pepper
  • 1 tsp Season salt

• Dairy

  • 1 Sour cream

Found on peartreekitchen.com

Ingredients

• 1 1/2 pounds baby potatoes
• 12 ounces thin sliced bacon
• 1/2 teaspoon season pepper
• 1 teaspoon season salt
• Sour Cream
• Sriracha sauce
• Ketchup, optional

Directions

• Bring a large pot of water to a boil over medium-high to high heat.
• Reduce heat to keep water at a low boil.
• Add unpeeled potatoes to pot and cook for 10 minutes.
• While potatoes are boiling, prepare a baking sheet by spraying with baking spray. Alternatively, place aluminum foil on the top of a broiler pan. Cut slits in aluminum foil to allow grease to flow into the lower portion of the broiler pan. Spray aluminum foil with baking spray. Set pan aside.
• Preheat oven to 375 degrees F.
• Drain water from potatoes and allow potatoes to cool.
• Once potatoes are cool enough to handle, cut each potato into half.
• Sprinkle potatoes with season salt and season pepper.
• Cut bacon slices into half, forming 2 short pieces per slice of bacon.
• Wrap each potato half with bacon, stretching slightly if necessary. Toothpicks can be used to hold the bacon in place, but I find I can just wrap them and place them on the pan with the seam side down.
• Place potatoes into preheated oven and bake for 45 to 60 minutes or until bacon is cooked to desired doneness.
• Remove from oven and serve with sour cream.
• To make Sriracha sour cream, add 1/2 cup sour cream to a bowl and add Sriracha sauce, start with 1 teaspoon and gradually add more until desired level of heat is reached.
• Sour cream mixed with season salt and season pepper can also be used for dipping.