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Bacon wrapped potatoes on a serving tray, topped with parsley.
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Bacon Wrapped Potatoes

These bacon wrapped potatoes are Russet potato wedges covered in bacon, then oven roasted to crispy brown perfection. A fun and easy appetizer option!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 332kcal
Author Sara Welch

Ingredients

  • 3 large russet potatoes scrubbed
  • 9 slices of thin bacon preferably center cut
  • cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • chopped parsley and coarse salt for garnish optional
  • ½ cup ranch dressing optional

Instructions

  • Preheat the oven to 450 degrees F. Line a sheet pan with foil, coat the foil with cooking spray.
  • Cut each potato into 6 wedges. Season the potatoes with salt and pepper.
  • Cut the bacon slices in half crosswise. Wrap each piece of potato with a piece of bacon. Place the bacon wrapped potatoes on the sheet pan.
  • Bake for 15 minutes, then flip and bake for an additional 15 minutes or until potatoes are golden brown and bacon is crispy.
  • Serve immediately. Garnish with chopped parsley and coarse salt if desired, and with ranch for dipping.

Notes

  1. Do not use thick cut bacon, as it will take a lot longer to get crispy.
  2. These bacon wrapped potatoes are best when served immediately. Leftovers will stay fresh in an airtight container for up to 3 days. Reheat leftovers in the oven until crispy.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 29g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 335mg | Potassium: 764mg | Fiber: 2g | Vitamin A: 20IU | Vitamin C: 9.1mg | Calcium: 21mg | Iron: 1.6mg