Wednesday, February 21, 2024


Baked potatoes with bacon are tender potatoes, perfectly baked and covered with pieces of bacon that are an easy accompaniment to any meal. Serve them with this pepper-crusted beef tenderloin and roasted green parmesan beans for a complete meal idea.


5 pounds of small potatoes
10 slices of bacon
1/4 cup of broth, chicken or meat.
1/4 cup of butter, melted
1 cup yellow onion, chopped
3 cloves of garlic, peeled and finely cut.
1 spoonful of salt
1 tablespoon of pepper
1 teaspoon of parsley


Preheat oven to 425°F.
Cook the bacon until crisp and transfer to a paper towel to cool. Reserve the fat from the bacon.
In a large, cold skillet, add the potatoes. (You can also use a 9×13 casserole.)
Pour half a cup of the bacon fat over the cold potatoes, tossing them under cover. (The potatoes will look ‘waxy’).
Pour the broth and butter over the potatoes.
Add the onion, garlic, salt, pepper and parsley to the pan. Stir to combine.
Bake for 55-60 minutes at 425°F, or until potatoes are fork tender. (If there is a large difference in size, some of the smaller potatoes can be made earlier. Watch them).
Remove from oven and stir potatoes slightly. Cover with the cooked bacon pieces.
Return to the oven for 5 more minutes to reheat the bacon. Serve immediately.

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