Bacon potatoes

10 servings
1 hour

Let's get everything ready first. Let's free bacon from vacuum packaging, as was the case in my case. And you cut the required number of slices along the length and width. Let's decide on the length, although tested - the more bacon, the tastier the finished product. But there is no need to get carried away.

We will clean the potatoes well and clean them. And then we will decide whether we will cook whole, in wedges, or halves, raw, or you have already boiled potatoes, as in my case. By the way, the cooking time depends on this. I separated the right number of small potatoes, which I had frozen as a blank and had already been thawed. Baked potatoes also performed well.

And then we will cut the potatoes, cutting the large tubers in half, olive oil and spices.

I also made strips of bacon well with pepper and spices. I didn't put salt, because I don't use it, but you can like it. If you have a version of raw smoked pork, then salt is most likely not needed.

Put each potato on a strip of pork.

We will wrap the potatoes tightly in bacon, and fix them with something. It can be a wooden skewer, for example. Or, if there is nothing, then put the potatoes in the mold so that the place of the bacon edge is at the bottom - the bacon will grab under the heat and will not unfold.

All this must be sent in a baking tin, greased with oil, to the oven, heated to 180 degrees.

Forty minutes is quite enough for such handsome men to turn out. While the potatoes are hot, they can be sprinkled with grated cheese. Since I still had potatoes, I baked them in the oven, and then served them with ready-made potatoes in bacon.