Name: Roasted Potatoes with Sour Cream and Bacon
Cook time: 15 min
Total time: 1 1D4 hours
Yield: Makes 6 servings
Ingredients: 6 bacon slices (6 ounces); 1/2 cup sliced white parts of scallions plus 1/3 cup thinly sliced scallion greens (from 1 bunch); 3/4 teaspoon salt; 1/2 teaspoon black pepper; 6 medium russet (baking) potatoes (2 1/2 pounds); 1 (8-ounce) container sour cream; 12-inch-wide heavy-duty foil

Since these potatoes are "hasslebacked," or sliced accordion-style, before baking, the scallions and bacon fat really penetrate; the sour cream and bacon are the icing on the cake. (The dish has been known to elicit marriage proposals from strangers and tears from bacon lovers.)

Cooks' notes:

·Potatoes can be roasted on a grill prepared for indirect-heat cooking over medium-hot charcoal (moderate for gas).
·Sour-cream topping, without crumbled bacon, can be made 2 hours ahead and chilled, covered. Just before serving, crumble bacon over topping.

Recipe notes

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