Time 45m Number Of Ingredients 5 Steps:
Brush the potatoes clean under running water and cut each in quarters (lengthwise). Place them in a small saucepan and pour over just enough water to cover them. Add ¾ teaspoon of salt and cover with a lid. Bring to a boil. Reduce the heat to low and simmer covered for about 8 minutes (don’t over-cook). Strain the water and transfer the potatoes in a mixing bowl. Place them in the fridge to cool, for about 10 minutes. Preheat oven to 400 Fahrenheit (200 Celsius). Pour olive oil over the cooled potatoes and toss. Add fajita seasoning and toss well. Cut all bacon slices in half, crosswise. Wrap each half around a potato wedge and secure with a toothpick. Place onto a baking tray lined with baking parchment (or aluminum foil). Repeat with the rest of the potatoes. Bake in a preheated oven for about 15 minutes or until the bacon is cooked through and to your liking. Serve with a dip of your choice!
Yield Serves 4 Number Of Ingredients 2 Steps:
Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.
Time 2h5m Yield 12 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast. Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast. Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.
Time 35m Yield 4 servings Number Of Ingredients 8 Steps:
Cut each potato lengthwise into 6 wedges. Wrap each wedge with a slice of bacon and secure each end with a toothpick. Place the oil and potato wedges in a large saute pan-the oil should come at least halfway up the sides of the potatoes. Over medium heat, cook the potato wedges until tender, turning occasionally, about 20 minutes. Increase the heat to high and cook until the bacon is crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain. In a small bowl, mix the melted butter, honey, scallions, parsley, 1/4 teaspoon pepper and salt to taste. Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter. Drizzle with the melted-butter mixture.
Yield 8 servings Number Of Ingredients 23 Steps:
Preheat oven to 350˚F (180˚C). In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze. Broil on high for 3-5 minutes or until the glaze has caramelized. Enjoy!
Time 1h5m Yield about 2-1/2 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat., Wrap 1 piece bacon around each sweet potato cube; secure with a toothpick. Sprinkle with brown sugar. Place on a parchment-lined 15x10x1-in. baking pan., Bake until bacon is crisp and sweet potato is tender, 40-45 minutes. Serve with maple syrup.
Time 1h Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up. Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap® Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes. Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15-20 more minutes. Blot the excess fat with the paper towels, then serve.
Time 30m Yield 15 Number Of Ingredients 4 Steps:
Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.
Time 1h25m Yield 2 servings. Number Of Ingredients 3 Steps:
Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
Time 30m Yield 12 servings Number Of Ingredients 3 Steps:
Heat oven to 425ºF. Cook bacon in large skillet until done but still pliable. Meanwhile, bake potatoes in foil-lined 15x10x1-inch pan sprayed with cooking spray 5 min. or just until potatoes are thawed. Stack Singles; cut into quarters. Cut each quartered stack in half. (You will have 24 strips.) Place 1 Singles strip on top of each potato nugget; wrap tightly with bacon piece. Secure with wooden toothpicks; return to baking sheet. Bake 12 to 15 min. or until bacon is crisp and potatoes are heated through.
Time 1h29m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Rinse potatoes under cool water. Scrub with a vegetable brush. Pat dry with paper towels. Cut potatoes in half lengthwise. Place thin onion slices between potatoes. Sprinkle with salt and pepper. Top with the other potato half. Wrap two slices of bacon around each potato. Secure with several toothpicks. Place in a greased baking pan. Bake 1 hour and 20 minutes; in a 325 degree oven.
Time 2h Yield 1 serving(s) Number Of Ingredients 2 Steps:
wrap bacon and potatoes in tin foil. Place on cookie sheet to catch drippings. Bake at 350 for 2 hours and then let sit out still in the tin foil for 30 minutes before serving.
