- 4 large waxy potatoes
- 100 gram bacon slices
- 125 ml sour cream
- pepper to taste
- optional: parsley of chives for garnish
Kitchen equipment needed
- tin foil
- bbq tongs
- an oven
- oven tray lined with parchment paper
- ziplock bag
- small bowl
Preparing the bacon sauce — 20 minutes
HEAT your bbq to medium heat, we’ve used a charcoal barbecue/grill.
COOK the bacon slices until they’re really crispy. Check out our blog how to create the perfect crispy bacon by clicking here. 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 flavor will really get into the sauce.
BBQ time! — 30 minutes
RINSE the potatoes carefully, cause 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!