I can eat these like candy, should not, but can easily. This is easy, a little time consuming when it comes to wrapping the potatoes. If you are going to serve as an appetizer, you can assemble in advance, and then pop in the oven about 30 – 40 minutes before ready to serve. OR you can make in advance and then reheat at 350 for about 20 – 25 minutes.
You can serve as is, or offer a simple seasoned sour cream dip on the side. No need to worry, these will go so you don’t have to worry about eating any extra. They are also a good on the go breakfast for the kids as they run out the door.
Let us get to the fun.
3 TBS of Salt (you can use less if desired)
1 TBS smoked Black Pepper (you can find this in the spice isle of your grocery store. Don’t have it – just use fresh ground black pepper instead)
2 tsp dried Thyme
1/4 tsp Cayenne pepper
1 TBS Paprika (smoked or regular)
1/2 TBS ground Coriander
3 large russet or all purpose potatoes, cleaned, and cut into either 1/2 or 1 in diameter cubes, placed in cold water until ready to assemble
1 package of bacon, strips cut into 3rds widthwise if using 1/2 in diameter or cut in half if using an inch diameter cubes
1 package toothpicks
seasoning from above
1 cup sour cream (can use reduced/low fat)
4 scallion stalks, sliced on the diagonal
Remaining seasoning from above
Preheat oven to 375
- Drain the potatoes, and pat dry with paper towels.
- Combine the seasoning ingredients into a bowl.
- Prep the bacon, if not already done.
- Place the potatoes in a large bowl and sprinkle with the seasoning so all cubes are seasoned.
- To assemble: Take a seasoned cube, wrap with a piece of bacon and secure with a toothpick. Place on a baking sheet.
- Repeat 5 until all potato cubes are done, or until you run out of bacon. Add additional seasoning to the potatoes if needed.
- Any remaining potatoes can be sautéed with diced onion and garlic.. That is yummy too.
- Bake the potatoes for about 30 – 40 minutes, until the bacon is fully cooked and mostly crip and the potato is cooked through.
- Remove from the pan and drain on paper towels. Serve while hot or warm.
- While the potatoes are cooking, make the sour cream if desired: Combine the dip ingredients in a bowl and whisk until blended. Set aside, and whisk once more just before serving.
If you do not want to make your own dip, a good buttermilk ranch dressing will work just fine.