-
1
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes.
-
2
Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
-
3
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
-
4
Add the potatoes to the boiling water and cook 4 minutes.
-
5
Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly.
-
6
Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top.
-
7
Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts.
-
8
Reserve any excess butter for basting.
-
9
Season the potatoes with salt and pepper.
-
10
Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
-
11
When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic.
-
12
Spoon over the potatoes and roast 5 more minutes.
-
13
Transfer to a platter and season with salt and pepper.
-
14
Photograph by Gentl & Hyers
