Sports bars are notorious for their snacks. There can be nothing more enjoyable than digging into a plate of “appeteasers” surrounded by good friends and good booze. But lately, the standard fare at your typical bar has become pedestrian and tired. No longer are the days when a plate of potato skins can thrill you. The 80s are over and so are mozz sticks, Miller Lites , and mullets. The least they could do is class up the apps. Therefore, I submit for your approval a new take on some classic flavors; all the charm of the spud without the solidified cheddar cheese in a skin. These bacon wrapped potatoes provide a bit of whimsy while satisfying your cravings for BACON and starch. A creamy dill sauce replaces the heavy sour cream for a flavorful finish.
Simple flavors can stand up to a bold brew. Go for something hearty like a stout or if you really want to go nuts, grab a bottle of something bacon flavored. If it’s hard to find something bacon flavored that doesn’t have that artificial taste, instead try Port City Brewing which does a nice porter if that’s your thing.
Bacon Wrapped Potatoes with Dill Sauce
What You'll Need:
1 lb or so of new potatoes (halved)
9 slices bacon, cut in half crosswise
¼ cup light mayonnaise
½ cup fat-free Greek yogurt
splash of half and half (more for a thinner sauce)
1 tbsp dill weed
½ tsp seasoning salt (Lawry’s)
1 tsp dried parsley
salt and pepper