Issues → January/February 2008 → Interact → 10 Things to Do →
One Potato, Two Potato, and More
Recipes for your favorite comfort food
Look at all the things you can do with potatoes, perfect for winter warmups.
Bacon-Striped Potatoes
Vegetables Recipes
Yield: 12 potatoes; recipe may be halved.
- 2 tablespoons oil
- 12 medium potatoes, as close to uniformly oval as possible
- 16 slices bacon, each cut in 3 pieces
- 16 big fresh sage leaves, each cut in 3 pieces
- 3 big onions, peeled and thinly sliced
- 1 cup chicken bouillon
- 1 teaspoon pepper
Heat oven to 375 degrees F. With some of the oil, lightly grease a shallow ovenproof dish, big enough to accommodate the potatoes in a single layer. Peel the potatoes, wash them, and dry them. They all should be the same size, approximately 3-1/2x2 inches. Shape them to this size, if necessary.
Slice each potato 4 times, widthwise. Between each slice, put a piece each of bacon and sage. Spread onion slices in the bottom of the pan. On top put the potatoes, one next to the other, tightly together so they won't fall apart. Pour half of the warm bouillon over all. Grease top of potatoes with some oil and sprinkle pepper over them. Salt may be used, but sparingly, since the bacon is already salty. Bake 50 to 75 minutes. If bouillon evaporates, add some more. When the potatoes are done, they are tender inside, crusty on the outside, and no bouillon is left in the pan.
Let rest for 3 to 4 minutes before serving along with the onions.
Find Similar Recipes
- By Category
- By Course
Easy Cheese-Potato Casserole
Vegetables Recipes
Yield: 12 to 15 servings
This quick and easy-to-prepare potato dish is the perfect choice for the buffet table. It can be made in advance and stored in the refrigerator until ready to bake. Meat-and-potatoes lovers will enjoy it as a side dish, while vegetarians might find themselves happy with this as the main course.
- 1 bag (2 pounds) frozen southern-style hash brown potatoes
- 1 cup finely diced onion
- 1/3 cup finely diced celery
- 1 can (10-1/3 ounces) condensed cream of celery soup
- 1 carton (16 ounces) sour cream
- 8 ounces cheddar cheese, shredded
- 1/2 cup (1 stick) butter or margarine, melted
- salt and pepper to taste
- 1-1/2 cups crushed potato chips or cornflake crumbs
Reader Comments
Comment from MJ Gonzalez on March 1, 2008
Love the idea of a variety of potato recipes together. I printed every single one and I know my family will love it. They are simple and easy. I love to read and try new recipes. Your site help me to get regional ones. Thank you.
Registered users can add comments.
Registration is free, and just takes a moment.
Login or Register.