Bacon Wrapped Fingerling Potatoes Spuds In A Blanket Food

BACON-WRAPPED POTATOES

Steps:

• Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
• Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
• Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
• Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

BACON WRAPPED NEW POTATOES

Steps:

• Preheat an outdoor grill for low heat, and lightly oil the grate.
• Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.

BACON-WRAPPED FINGERLING POTATOES (SPUDS IN A BLANKET)

Steps:

• Preheat the oven to 350.
• Wrap each potato with a bacon strip and secure at each end with a toothpick. This is really easy to do with a fingeling potato as the long shape is ideal.
• Place the bacon wrapped potatoes in a roasting dish uncovered.
• Cook uncovered in the oven for 75-90 minutes or until desired crispness of the bacon. Turning over one time (you can remove the toothpicks before turning them) about half way through.
• Serve.

BACON WRAPPED POTATOES

Steps:

• Rinse potatoes under cool water.
• Scrub with a vegetable brush.
• Pat dry with paper towels.
• Cut potatoes in half lengthwise.
• Place thin onion slices between potatoes.
• Sprinkle with salt and pepper.
• Top with the other potato half.
• Wrap two slices of bacon around each potato.
• Secure with several toothpicks.
• Place in a greased baking pan.
• Bake 1 hour and 20 minutes; in a 325 degree oven.

BACON WRAPPED POTATOES

Steps:

• Brush the potatoes clean under running water and cut each in quarters (lengthwise). Place them in a small saucepan and pour over just enough water to cover them. Add ¾ teaspoon of salt and cover with a lid. Bring to a boil. Reduce the heat to low and simmer covered for about 8 minutes (don't over-cook). Strain the water and transfer the potatoes in a mixing bowl. Place them in the fridge to cool, for about 10 minutes.
• Preheat oven to 400 Fahrenheit (200 Celsius).
• Pour olive oil over the cooled potatoes and toss. Add fajita seasoning and toss well.
• Cut all bacon slices in half, crosswise. Wrap each half around a potato wedge and secure with a toothpick. Place onto a baking tray lined with baking parchment (or aluminum foil). Repeat with the rest of the potatoes.
• Bake in a preheated oven for about 15 minutes or until the bacon is cooked through and to your liking.
• Serve with a dip of your choice!

BACON WRAPPED BAKED POTATOES

Steps:

• wrap bacon and potatoes in tin foil.
• Place on cookie sheet to catch drippings.
• Bake at 350 for 2 hours and then let sit out still in the tin foil for 30 minutes before serving.