from: Jenn@eatcakefordinner
idea adapted from: here
3 russet potatoes
1/2 lb. bacon, diced
salt and pepper
2 Tbl. chopped fresh parsley
freshly grated Parmesan cheese
ranch dressing, for serving
Wash and dry potatoes. Poke each potato with a fork a few times. Wrap tightly in foil. Bake in a 350 degree oven for 1 hour - 1 1/2 hours or until tender (really depends on how big your potatoes are). Remove from oven and remove foil. Allow to set for a few minutes or until cool enough to handle. Use a sharp knife and carefully cut into cubes (the potatoes are very soft, so the slower you cut, the better). I cut the potato in half lengthwise and then each half into thirds and then cut into cubes. If you don't want to dice the potatoes, you could always just slice them into rounds instead. Heat a large skillet over medium heat. Add the diced bacon and fry until crisp. Using a slotted spoon, remove bacon and set on a paper towel lined plate. Reserve 1-2 Tablespoons of bacon grease in the pan. Carefully add cubed potato pieces to the pan. Season with salt and pepper. Allow to cook for several minutes, without stirring, until potatoes are nice and browned and crisp. Flip over and allow to brown on the other side. Top with cooked bacon, chopped parsley and grated Parmesan cheese (as much as you like). Allow the cheese to melt. Serve plain or with ranch dressing. Yield: 3-4 servings.
Jenn's Notes: The key to crispy potatoes is to only flip them once. Don't flip them until they are browned and crispy. I prefer these potatoes dipped in ranch dressing.