POTATO WITH BACON AND SOUR CREAM RECIPES

Steps:

• Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
• Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
• Fry bacon until crisp; drain on paper towel; crumble and set aside.
• In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
• Add sour cream, mayonnaise, and spices.
• Gently fold mixture together being careful not to mash potatoes.
• Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
• NOTE: Prep time includes cooking time.

Steps:

• Place the potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 2 teaspoon salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain the potatoes and return them to the pot. While the potatoes are cooking, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Toss with the nutmeg (if using), then transfer to a paper towel-lined plate and let cool. Refrigerate for up to 2 days. Add the half-and-half, sour cream, butter, and 1/2 teaspoon each salt and pepper to the potatoes and mash. Refrigerate for up to 2 days. To serve, place the potatoes in a glass bowl and microwave, covered, on medium, stirring occasionally until heated through. Or set the bowl over (but not in) a pot of simmering water and cook until heated through, 15 to 25 minutes. Warm the bacon in a skillet or in a 375 degrees F oven. Toss with the scalions and parsley. Sprinkle over the potatoes just before serving.