Bacon-wrapped potato wedges

Because the plethora of bacon-centric recipes (just added a new "bacon" tag!) isn't enough for me, I'm totally psyched to show you what I made for dinner recently: bacon-wrapped potato wedges!  

Besides, there can never be too much bacon.  Sorry, kosher friends!

Oh no, that's not a T.G.I.Friday's plate you're seeing.  It's way better, friends.  This is my improved homemade response to the legendary T.G.I.Friday's loaded potato skins appetizer.  Everyone knows it, and most would move mountains for it.  But this version can be made in minutes in your own kitchen, and it's infinitely better for you and your waistline -- hey, summer isn't quite over yet!

In other words, consumption of this deliciousness won't be followed by that unmistakeable wave of nausea.  Instead, a napkin-crumpling, stomach-patting (because it's not overfilled) feeling of satisfaction. Win win, right?

Seems like I'm all about the simple "recipes", if you can even call them recipes, these days.  I don't know if two ingredients constitutes a recipe, but it sure as heck makes for a rockin' dinner!  A dinner that has a restaurant-quality vibe to it.  You know that vibe -- good food that's made for nibbling and sharing in between bouts of laughter over everything and nothing all at once.  You don't get that kind of goodness from a min-numbing salad or a big hunk of steak that will weigh you down and knock you out cold.

I'm talking about a seasonally fresh tomato and mozzarella salad on the side with appetizer-worthy bacon-wrapped potato wedges as the main attraction!

In under 2 minutes (I timed myself -- scout's honor!), these were ready to pop into the oven.  And then I promptly walked away for 30 minutes with the intention of making good use of my time.  I'm pretty sure I ended up arranging myself on the couch to enjoy Paula's Best Dishes -- Anthony Bourdain, you hold your tongue!  

And then -- oh no! -- the one minute warning sounded on my oven, signaling the potatoes were finished.  And thus began my predictable type A personality panic: "What am I going to serve with it?  Think!  The potatoes are going to get cold, stupid!"  Out came the baking sheet to cool slightly, and I went to work.

Earlier that day, good friends visited and brought delicious house-warming gifts of gourmet balsamic vinegar and olive oil, and sweet pineapple biscotti.  Thank goodness for them and their ability to see into my culinary future because they saved dinner... and dessert, too!  Another 2 minutes later, I was looking at that gorgeous plate.  A fresh locally grown tomato, sliced, marinating with fresh mozzarella, all topped with some gourmet olive oil and balsamic vinegar with a little salt and pepper.  Delicious, of course!

But the bacon, oh how we must discuss these bacon potato wedges!  Salty and crispy on the outside, and fluffy and tender on the inside.  If you can believe it, these wedges needed absolutely no meddling, not even some S&P.  They were simply perfect!  And so was our fake-out dinner.  And dessert.  Because we had room for it.  How often can you say that after a T.G.I.Friday's meal?  Mmm hmm, thought so :)

One Year Ago: PB&J oatmeal; Tequila lime chicken


Bacon-Wrapped Potato Wedges
-serves 2

A few notes: This recipe is easily multiplied for more dinner companions or a crowd, so share the love of bacon with everyone you know.  If you like your food extra salty, add a dash of the stuff along with the pepper; however, the bacon is rather salty, so keep that in mind. 

6 slices bacon
1 baking potato, scrubbed clean and dried
Ground black pepper

Preheat oven to 400F.  Do what I didn't do and line a baking sheet with foil for easy clean-up.  Cut potato into six equal wedges (make one lengthwise cut to halve potato, and cut each half into 3 equal pieces).  Wrap one piece of bacon around each wedge and place on baking sheet.  Repeat with remaining wedges and bacon.

Sprinkle with pepper and bake in oven for 30 minutes or until potatoes are fork tender and bacon has begun to turn golden and slightly crispy on top.  Remove from oven and allow to rest for 3 minutes before plating.  Enjoy!