Martha Stewart Bacon-Wrapped Potatoes

Martha Stewart Bacon-Wrapped Potatoes turn small potatoes and bacon slices into a crispy, tender, smoky bite in 55 minutes, with prep and baking together. Save this easy bacon appetizer for game day, Thanksgiving or holiday parties, because it's a simple two-ingredient, one-pan recipe.

Bake the potatoes until the bacon is fully crisp and a knife slides easily into the potato, because that takes 40 to 50 minutes. Pull them early and you get chewy bacon wrapped around a firm, undercooked center.

Martha keeps this to just two ingredients, so the bacon fat does all the seasoning as it renders into the potato. She also bakes it with the toothpicks in, which turns the same pan into either an appetizer or a side dish.

Martha Stewart Bacon-Wrapped Potatoes

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

320

kcal

Bacon pieces hug whole small potatoes and crisp up in a hot oven while the fat bastes the potatoes from outside in. Once the toothpicks come out, you have a tender side dish, or leave them in for easy party bites.

Ingredients

• 8 bacon slices, cut in half crosswise
  

• 16 small potatoes
  

Directions

• Preheat the oven: Preheat your oven to 400 degrees. That way it is fully hot by the time the potatoes are wrapped.
• Wrap the potatoes: Wrap each of the 8 bacon slices, cut in half crosswise, around 1 of the 16 small potatoes. Then secure every one with a toothpick so the bacon stays in place.
• Bake until crisp: Place the wrapped potatoes in a baking dish and bake for 40 to 50 minutes. They are ready once the bacon is crisp and a knife pierces the potatoes easily.
• Serve: For an appetizer, leave the toothpicks in and serve them hot. To serve them as a side dish, remove the toothpicks first.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I serve these as a side dish instead of an appetizer?

Yes, the only change is the toothpicks. Leave them in for an appetizer, or pull them out before serving the potatoes as a side dish.

How do I know the potatoes are fully cooked?

Pierce one with a knife after 40 minutes. If it slides in easily and the bacon is crisp, they are done, and if not, give them up to 10 more minutes.

Can I make bacon-wrapped potatoes ahead of time?

You can wrap the potatoes and secure them with toothpicks a few hours ahead, then keep them covered in the fridge. Bake them straight from the fridge and add a few minutes if the potatoes are very cold.

Can I use a different kind of potato?

Small potatoes like baby red, new or fingerling work best because they cook through in the same time the bacon needs to crisp. Larger potatoes need to be cut down to a similar size, otherwise the bacon will overcook before the centers soften.

What is the most common mistake with bacon-wrapped potatoes?

Pulling them from the oven too early is the usual problem, because the bacon looks cooked while the potato is still firm. Wait for crisp bacon and a knife that slides in with no resistance.