These potatoes are hard to resist with their crispy roasted outsides and creamy delicious insides. I learned to shake the boiled potatoes before baking from an English caterer. Try it! It makes a difference.

Vicki
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).

    Advertisement
  • Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.

  • Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.

  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.

  • Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.

  • Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).

  • Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.

  • Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

Cook's Notes:

You can roast potatoes on a rimmed baking sheet instead of using a baking pan if desired.

If preparing for a dinner party, the potatoes can be boiled and peeled a day ahead. Chill in an airtight container. Then partially bake them up to 6 hours in advance; cook up to the point where you turn them over in step 7. Take out of oven and let stand at room temperature covered loosely with aluminum foil. Remove foil and top potatoes with cheese, bacon, and garlic 15 to 20 minutes before serving; proceed with step 8.

Nutrition Facts

221 calories; 7.8 g total fat; 12 mg cholesterol; 1138 mg sodium. 30.4 g carbohydrates; 8 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2016
I was looking for a loaded baked potato/home fries, and this filled the bill. I microwaved the peeled, raw cubes for about 6 minutes rather than boiling. Then followed the directions completely. My family was ecstatic! I should have served sour cream - they were that authentic! Thanks so much! Read More
(5)

Most helpful critical review

Rating: 3 stars
05/04/2020
The potatoes were too dry. I added more olive oil and it did help a little. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2016
I was looking for a loaded baked potato/home fries, and this filled the bill. I microwaved the peeled, raw cubes for about 6 minutes rather than boiling. Then followed the directions completely. My family was ecstatic! I should have served sour cream - they were that authentic! Thanks so much! Read More
(5)
Rating: 5 stars
08/15/2016
I was looking for a loaded baked potato/home fries, and this filled the bill. I microwaved the peeled, raw cubes for about 6 minutes rather than boiling. Then followed the directions completely. My family was ecstatic! I should have served sour cream - they were that authentic! Thanks so much! Read More
(5)
Rating: 5 stars
03/15/2016
FANTASTIC!!!!! We all LOVED everything about these potatoes. Next time I may try to just roast the potatoes and save the step of boiling them first just to see if there's a difference. I will def be making these again and again YUM YUM YUM!!!!!! Thanks for sharing.:) Read More
(1)
Advertisement
Rating: 4 stars
09/08/2019
These tasted good - the ones that hadn't burned to a crisp in my oven though. I don't know if it was my oven, if it was the size of the potatoes or what - but 30 minutes seemed too long after I had boiled them. I think next time I'll just roast them longer at a lower temp the way I usually do, then finish them the same way. The bacon and parmesan was delicious! Thanks! Read More
Rating: 5 stars
01/05/2018
This method does take a little longer than I hoped when I decided to make a side dish so dinner was later than planned. However these were really tasty. I did use garlic powder since that is what I had on hand and that worked fine. I might try a shortcut later as others suggested to see if they turn out as well but now that I ve made these I know what to plan for. And I will likely make them again. Read More
Rating: 3 stars
05/03/2020
The potatoes were too dry. I added more olive oil and it did help a little. Read More
Advertisement
Rating: 4 stars
04/22/2020
If I make these again, I won't do the whole boiling first and I won't do the shake pot method. None of these worked for me. Hubby said they were ok and maybe if I would have served them with some ranch dressing. Read More