Total Time
Prep 14 mins
Cook 40 mins

This is easy and eye pleasing! Make ahead if you wish, then crisp a little in a hot oven before serving or allow one hour before serving. Photo shows 2 potatoes. I have made 16 - 20 potatoes for large dinners and this is a time saver. Recipe is for 4 potatoes.


  1. Take each potato and peel a 2-3 inch strip around the middle of each potato.
  2. In medium frying pan add the bacon grease.
  3. and heat medium.
  4. Put all the potatoes in the pan and turn once in a while, the potatoes will brown on the stripe. Take out of the pan when all sides of the peeled white stripe are brown on each potato.
  5. Preheat oven to 400*.
  6. Sprinkle with salt and pepper and place on a baking pan.
  7. Note: If you are cooking more than four potatoes, cook four at a time and place on the baking pan,then cook four more.
  8. All of them should go in the oven at the same time.
  9. Pop them in the oven and cook about 40 minutes for medium potatoes.
  10. Note for Make Ahead:.
  11. Refrigerate the baked potatoes, be careful not to break the brown crust on the stripe of each potato.
  12. Preheat the oven to 400*.
  13. Place the cooled potatoes on the baking sheet, there should be enough grease on the potatoes. To be safe, you can spray Pam on the baking sheet before placing.
  14. Cook to heat 15 minutes.
  15. You can also put the baked cooled potatoes in a roaster with a roast that has been cooking. Put in the last 20 minutes before the roast is done.
  16. These potatoes are especially delicious with roasted lemon chicken.