5-10 small to medium sized red potatoes
1 package of center cut bacon, cut in half
1 cup sour cream
1/4 cup prepared horseradish, drained
Snips of chives, or, diced green onion
Salt and pepper


Clean potatoes, no need to peel. Cut into wedges.

Preheat oven to 425 degrees F.

Season potato wedges with salt and pepper.

Wrap each with 1/2 a slice of bacon and secure with a toothpick. Arrange potato wedges in a single layer on a lightly greased baking sheet. Have a spare ready. This recipe makes quite a bit.

Bake at 425° for 35-40 minutes or until bacon is crisp and browned.

While the potatoes are baking, Mix the sour cream and the horseradish until well blended. Fold in the chives or diced green onion. Cover and regrigerate until potatoes are served.

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