Roasted Potatoes With Sour Cream And Bacon

1. 1

   Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes.

2. 2

   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.

3. 3

   Put oven rack in middle position and preheat oven to 450u00b0F.

4. 4

   Tear off 6 (1-foot-long) sheets of heavy-duty foil.

5. 5

   Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through).

6. 6

   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.

7. 7

   Gather up foil around potatoes, crimping foil to tightly enclose.

8. 8

   Roast potatoes until tender, 45 to 50 minutes.

9. 9

   Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.

10. 10

    Carefully open foil packets and transfer packets to a platter.

11. 11

    Serve potatoes with sour-cream topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.