Ingredients
- 2 russet potatoes, cleaned and sliced into 8 wedges each
- 1 tablespoon neutral oil, such as canola
- 2 tablespoons barbecue seasoning
- 1 pound bacon
- sour cream
- nacho cheese
- sliced black olives
- chopped chives
Chef notes
Inspired by the "Kansas City Potato Girl," this nod to hand-held potatoes combines all the best parts of a loaded potato. Dress these bacon-wrapped wedges with your favorite extras and serve them like a plate of nachos!
Technique tip: Cook the bacon-wrapped potatoes on a wire rack so the oven heat can reach all sides of the wedge. To ensure all sides get cooked, flip the wedges over after 30 minutes. Add cream to your sour cream to loosen it up for easier drizzling. Try to buy potatoes of similar shape and size.
Swap option: You can use turkey or pork bacon. For the garnish, add anything you'd eat on a loaded potato or on nachos like cream cheese, shredded cheese, jalapeño pepperss, salsa, black olives and guacamole.
Preparation
1.Preheat oven or smoker to 400 F. Line a baking sheet with a wire rack and brush rack with oil.
2.Toss potato wedges in oil and sprinkle with your favorite barbecue seasoning.
3.Wrap each wedge with one strip of bacon and place on the rack. Add toothpicks to the end of each wedge to ensure that the bacon stays in place.
4.Place rack in the oven, or over the indirect heat of a smoker, for about 1 hour. Flip the wedges halfway through. Remove from the oven once the bacon is crisp and the potatoes are tender.
5.To serve, add one layer of wedges to a platter and dress with chosen garnish. Repeat layers until your platter is fully garnished.
