Bacon-wrapped potatoes with sour cream sauce
Boiled potatoes wrapped in bacon and baked with chicken broth, sour cream, and lemon sauce. A side dish or dinner for 4 people.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 55 min
- Total time
- 1 hr 10 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Bacon-wrapped potatoes with sour cream sauce make a flavorful side dish or a main course on their own. Boil small potatoes in their skins, let them cool, peel them, and wrap each one in two slices of bacon. Bake them in a baking dish until the bacon is crisp. Ten minutes before the end of baking, pour over a sauce made with butter, flour, and chicken broth, finished with sour cream and lemon juice. The recipe serves four, with about 15 minutes of prep time.
Ingredients
Sauce
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Instructions
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- Scrub the potatoes, boil them in their skins, let cool, and peel. Wrap each potato in 2 slices of bacon and place in a baking dish. Bake in an oven preheated to 200°C (400°F) for about 30 minutes, until the bacon is crisp. Meanwhile, prepare the sauce.
- For the sauce, melt the butter and stir in the flour over the heat, stirring constantly. Pour in the broth, simmer briefly, then remove from the heat and stir in the sour cream.
- Season the sauce with lemon juice, salt, pepper, and any other seasonings to taste. Pour it over the potatoes 10 minutes before the end of baking.
Tip: Before adding the sauce, carefully pour off the rendered bacon fat from the dish so the sauce won't be greasy. Leave a little space between the potatoes so the bacon crisps on the sides, too.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 641 kcal
- Protein
- 19 g
- Carbohydrates
- 71 g
- of which sugars
- 5.3 g
- Fat
- 32 g
- of which saturates
- 13 g
- Fiber
- 8.0 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Zemiaky obalené v slanine so smotanovou omáčkou
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