Active Time

　　15 min

　　Total Time

　　1 1D4 hours

　　Since these potatoes are "hasslebacked," or sliced accordion-style, before baking, the scallions and bacon fat really penetrate; the sour cream and bacon are the icing on the cake. (The dish has been known to elicit marriage proposals from strangers and tears from bacon lovers.)

　　

Ingredients

Makes 6 servings

　　6 bacon slices (6 ounces)

　　1/2 cup sliced white parts of scallions plus 1/3 cup thinly sliced scallion greens (from 1 bunch)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　6 medium russet (baking) potatoes (2 1/2 pounds)

　　1 (8-ounce) container sour cream

　　

Special Equipment

12-inch-wide heavy-duty foil

　　

Step 1

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.

　　

Step 2

Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.

　　

Step 3

Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.

　　

Step 4

Roast potatoes until tender, 45 to 50 minutes.

　　

Step 5

Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.

　　

Step 6

Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.

　　Cooks' notes:

　　·Potatoes can be roasted on a grill prepared for indirect-heat cooking over medium-hot charcoal (moderate for gas).

　　·Sour-cream topping, without crumbled bacon, can be made 2 hours ahead and chilled, covered. Just before serving, crumble bacon over topping.