Prep 25 mins
Cook 50 mins
These potatoes are sliced "accordion style" before baking so that the scallions and bacon flavor really penetrate each bite.
- 6 slices bacon (6 ounces)
- 1⁄2 cup sliced white parts scallion, plus
- 1⁄3 cup thinly sliced scallion top (from 1 bunch)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 medium russet potatoes, potatoes (baking, 2 1/2 pounds)
- 1 (8 ounce) container sour cream
- Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes.
- Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.
- Put oven rack in middle position and preheat oven to 450°F.
- Tear off 6 (1-foot-long) sheets of heavy-duty foil.
- Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through).
- Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts.
- Gather up foil around potatoes, crimping foil to tightly enclose.
- Roast potatoes until tender, 45 to 50 minutes.
- Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.
- Carefully open foil packets and transfer packets to a platter.
- Serve potatoes with sour-cream topping.
i couldnt seem to keep these on the table!!!