Accordion Potatoes Recipe2021-02-15
- Cuisine: American
- Course: Main Dish
- Skill Level: Easy
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- Yield: 10
- Servings: 10
- Prep Time: 10m
- Cook Time: 1:15 h
- Ready In: 1:25 h
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This information is per serving.
Accordion potatoes recipe.
This is a very famous potato recipe baked in the oven. Easy and delicious! You can bake potatoes in a slow cooker, halogen (turbo) oven, or pressure cooker.
Use also these baked potatoes as an appetizer.
Slow Cooker Accordion Potatoes Recipe
To bake accordion potatoes in a slow cooker you need to use the following ingredients:4 large Yukon potatoes, unpeeled,4 slices bacon, frozen,1 stick of unsalted butter, salt, and freshly ground black pepper, to taste.
Wash potatoes under cold running water. Cut thin slices almost all the way but stop about 1/4 inch from the bottom. Place potatoes in a large pan. Fill the pan with water to cover the completely potatoes. Bring to a boil over medium-high heat. Boil for 4 minutes. Drain boiled potatoes and cool. Slice frozen bacon into 1/2-inch pieces. Place bacon pieces between each slice of potatoes. Season bacon stuffed potatoes with salt and black pepper.
Arrange potatoes in the slow cooker. Cut unsalted butter into slices. Top each potato with a slice of butter. Cover the slow cooker and cook on a high-heat setting for 3 hours. Turn off the slow cooker. Open the lid and baste baked accordion potatoes with drippings from the bottom of the cooker.
Cut another 1/2 stick into slices. Top each potato with a slice of butter. Cover the slow cooker and cook on low-heat setting for a further 1½-2 hours, opening the slow cooker and basting potatoes with drippings every 30 minutes.
Turn off the slow cooker. Remove baked potatoes from the cooker and transfer them to a serving platter. Serve hot.
Accordion Potatoes Recipe
- About 10 medium potatoes, such as Yukon gold, scrubbed clean
- 2 tablespoons olive oil
- 2 tablespoons usalted butter
- Kosher salt and freshly ground black pepper
- Grated Parmesan cheese
Preheat your oven to 400 F (204 C).
Set each potato half, cut side down, on a clean work surface.
Cut each potato half crosswise into 1/4-inch-thick slices, making sure to cut only 3/4 of the way through.
Transfer potato halves to the nonstick baking sheet.
Brush each potato half with 1/4 teaspoon oil and sprinkle each with 1/4 Italian seasoning.
Bake in the preheated oven until tender, about 30 minutes.
In a nonstick skillet heat the remaining oil. Add pepper and cook over medium-high heat, stirring frequently, until tender-crisp, about 30 seconds. Remove from the heat and stir in the remaining Italian seasoning and the cheese.
To serve, spoon the pepper mixture evenly over each potato half.