Accordion Potatoes Recipe2012-02-15
- Yield : 10 serving plates
- Servings : 10
- Prep Time : 10m
- Cook Time : 1:15 h
- Ready In : 1:25 h
Accordion potatoes recipe. This is a very famous potato recipe baked in the oven. Easy and delicious! You can bake potatoes in slow cooker, halogen (turbo) oven or in a 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 slice bacon, frozen,1 stick 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 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 slow cooker. Cut unsalted butter into slices. Top each potato with a slice of butter. Cover slow cooker and cook on high-heat setting for 3 hours. Turn off slow cooker. Open the lid and baste baked accordion potatoes with drippings from the bottom of cooker.
Cut another 1/2 stick into slices. Top each potato with the slice of butter. Cover slow cooker and cook on low-heat setting for a further 1½-2 hours, opening slow cooker and basting potatoes with drippings every 30 minutes.
Turn off the slow cooker. Remove baked potatoes from the cooker and transfer 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 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 nonstick baking sheet.
Brush each potato half with 1/4 teaspoon oil and sprinkle each with 1/4 Italian seasoning.
Bake in preheated oven until tender, about 30 minutes.
In nonstick skillet heat remaining oil. Add pepper and cook over medium-high heat, stirring frequently, until tender-crisp, about 30 seconds. Remove from heat and stir in remaining Italian seasoning and the cheese.
To serve, spoon pepper mixture evenly over each potato half.
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