Roasted Potatoes with Bacon
These baked potatoes have a crisp salty skin, tender creamy center and the whole potato is infused with bacon and buttery goodness as it roasts in the oven.
Serving: 12 potatoes (6 servings)
Ingredients
12 small/medium (about 3 lbs) red or white potatoes, measuring 2 inches wide
¼ cup olive oil (not extra virgin)
1½ to 2 tsp salt (I used sea salt), or to taste
½ tsp black pepper
4 strips bacon, cut into 2" pieces
4 Tbsp salted butter (cut into 12 slices)
Parsley to garnish, optional
Instructions
Wash and dry potatoes. Cut potatoes going almost all the way through; you still want your haves to be attached. You want them to lay sideways without falling over, so lay the potato down and cut parallel with the counter.
Stuff a piece of bacon and a slice of butter into each potato. It works best to put the butter and bacon together and shove them into the potato at the same time. Brush potatoes with olive oil and sprinkle generously with salt and pepper. Turn potatoes and oil, salt and pepper the second side.
Bake at 400˚F for 30 min then flip them over with tongs and bake another 30 min or until easily pierced with a knife. Garnish with finely chopped fresh parsley if desired.
Notes
Note: line a rimmed cookie sheet with foil for easier cleanup.
