Bacon Wrapped Potato with Honey Scallion Sauce
Show: Food Network Star
Episode: You . . . In a Jar
Rate This RecipeRead users' reviews (67)
- Recipe categories: Meat, Bacon, Vegetables, Potato,
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Average Rating:
Total Reviews: 67
Showing 51-60 of 67
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By doninhollister_...
Hollister, CA
on July 11, 2008
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Great flavor, I ALSO TRIED TO BAKED THESE, TURNED OUT GREAT HEAT OVEN 425 COOK FOR 25 MINUTES
By edward-morgan_1...
Frederick, MD
on July 05, 2008
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The Bacon Wrapped Potatoes are amazing. I have made this three times in the past week because my family keeps requesting me to make them again. The saltiness of the smoked bacon combined with sweet and flavorful honey scallion sauce goes together great. Don?t be afraid to use all the pepper! Make these today!
By rebalou13_10615069
Harrisburg, PA
on June 25, 2008
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This is the best. So easy to make and everyone loved them. Thanks
By jcrewgirl2003
portland, or
on June 25, 2008
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Love them! Best ever!
By bjcsybil57_1826973
Medina, OH
on June 24, 2008
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Aaron! This was a home run! I ran to my PC & copied the recipe as soon as Bobby Flay said he'd serve them w/steak at one of his restaurants. I couldn't bring myself to fry them in oil, but instead baked them in a hot oven & then broiled them to get the bacon crispy. Thanks so much for a new family favorite. Smooch (& good luck!
By Chef #258051
BROWNSBURG, IN
on June 23, 2008
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Decadent but worth every calorie!
By lorlei25_7508445
Riverview, MI
on June 22, 2008
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These potatoes rocked!! Made them as a side dish with a Barbeque Rubbed and Grilled Pork Tenderloin and some coleslaw and these were the hit of the dinner, could easily serve these at a party for appetizers and be a rock star!
By angelfac515_7324727
arlington, TX
on June 21, 2008
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This was a fantastic and very good recipe even my husband enjoyed it as much as i did.
By natanya_393664
Austin, TX
on June 21, 2008
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I made these potatoes to go along with the Neely's Baby Back Ribs with Tropical BBQ Sauce and they were a perfect combination. The one change I made was to pan fry the wrapped potatoes in a non-stick skillet instead of deep frying them in oil. They were brown and crispy on all sides courtesy of the bacon fat that rendered during frying. I didn't need toothpicks to secure the bacon because I used very thin sliced bacon and started frying the potatoes with the bacon seam side down.
I think a key to success with this recipe is parboiling the potatoes to just the right tenderness. I covered my wedges with tap water, brought the water to a boil, and boiled them for about eight minutes. I also threw an extra "tester" wedge in that I knew I wasn't going to eat and poked it every 30 seconds or so for the last couple of minutes with a toothpick. As soon as the toothpick slid in with minimal resistance I pulled the potatoes from the heat, drained them in a colander, and rinse them with cool water to stop the cooking.
By ziotkowski_3986563
Burleson, TX
on June 21, 2008
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Made it exactly as directed last night. The sweetness of the honey in the glaze combined with the smoky bacon was great. I don't fry a lot in the house because of the lingering smell and mess it creates, but this was worth it, although maybe next time I'll try putting the bacon wrapped potatoes on a rack and baking them. I highly recommend this recipe.