Bacon Wrapped Potatoes with Sour Cream & Onion Dip

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 1/2 lbs Baby boomer creamer potatoes
  • 1/3 cup Green onions

• Baking & Spices

  • 2 tbsp Garlic and herb seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Sour cream

• Other

  • kosher salt & fresh black pepper (for seasoning

Found on thecountrycook.net

Description

Directions

• Get a pot of water boiling on the stove.
• Preheat oven to 400F degrees.
• Place parchment paper on a large baking sheet.
• Once water begins boiling, liberally salt the water.
• Then add the creamer potatoes to the boiling water. Parboil for 3-4 minutes.
• We dont want to cook them all the way - just soften them up a bit.
• Slice the bacon while youre waiting for the potatoes.
• Turn off the heat, then drain the potatoes well and allow to cool for a few minutes before handling.
• Place them back into the pot and pour olive oil over the warm potatoes.
• Stir well.
• Then sprinkle garlic & herb seasoning over the potatoes and stir again.
• Make sure they are cool enough to handle.
• Then begin laying slices of bacon over the potatoes.
• Stick a toothpick through the bacon and potato to hold it all in place while baking. Then place on baking sheet.
• Continue with the rest of the potatoes.
• Now, season the tops of all the potatoes with a bit of salt and pepper.
• Pop the baking tray into the oven and cook for about 20-25 minutes.
• You want the bacon crispy and the potatoes should be fork tender.