2 large potatoes, baked
6 slices bacon, preferably Japanese
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Place potatoes on a large baking sheet and bake for 30 to 40 minutes, or until potatoes are julienned and bacon is crisp. Drain and rinse the potatoes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a slow cooker set on low, cook potatoes using 1/2 teaspoon salt and 1 teaspoon pepper until fluffy; 3 minutes. Increase the heat to medium. Cook for 10 minutes, or until tender. Stir in potatoes and bacon. Stir in 1/4 cup of salt and remaining 1 teaspoon pepper, and cook 3 minutes more.
Press potatoes into edges and on all sides with spatula, turning them once and lightly press any residual steam out of them. Bake 8 to 12 minutes until an instant-read thermometer reading of 180 degrees F on a medium-size setting comes out. Cool for 10 minutes; peel from the skins. Serve warm.
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