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After the bacon is very crispy, CRUSH them with a rolling pin. We've placed our bacon in a ziplock bag, so the rolling-pin will stay clean. MIX the crushed bacon and sour cream, season with pepper and that's it! We used no extra salt, cause of the salty bacon.
PLACE in the fridge until the sauce is ready to use, this way the bacon flavour will really get into the sauce.
RINSE the potatoes carefully, because you're going to prepare the potatoes with the skin on. WRAP them in tin foil and place them on a spot on the barbecue that's about medium hot.
You can boil them for a few minutes first (keep the skin on), so the time on the barbecue will be shorter. If you have a lid for the barbecue, close the lid. We don't have a lid for ours, so just keep in mind it will take a bit longer.
After about 30 minutes, check the potatoes by poking them with a fork. OPEN them up by cutting a large X on top and then grab a large spoon of bacon sauce. So delicious!