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Steak & ‘Tater Bites

​Oven-baked McCain® Seasoned Wedges topped with a slice of grilled steak wrapped in par-cooked bacon and finished in the oven, served with a small bamboo skewer and peppercorn-horseradish sour cream.
Makes 6-10 servings

Ingredients


20 piecesMcCain® Seasoned Wedges
10 ouncessliced 2 ½ inch steak strips
10 piecesbacon, partially cooked, pliable, not crisp
1 cupsour cream
2 tablespoonshorseradish
1 teaspoonground black pepper
to taste salt
20 piecestoothpicks

Directions

​Prepare potato wedges according to package directions, set aside.
Season steak with salt and pepper, cook to desired temperature. Set aside and let the steak cool for 10 minutes, then slice into 2 to 2 ½ inch strips.
In a large skillet cook bacon strips halfway, not crisp. Remove from pan and place on paper towel lined plate. Cut strips in half in the middle. Place a half strip of partially cooked bacon on work surface, top with two cooked potato wedges at one end of strip and roll forward wrapping bacon around potato wedge. Use a toothpick or small skewer to hold the bacon in place and transfer to a cookie sheet. Use same procedure for single steak strip.
Repeat procedure with remaining wedges and steak strips. The bacon wrapped wedges & steak can be made in advance and finished in the oven just before serving.
Bake at 400°F for 5 to 8 minutes to crisp bacon and heat the potato through.
For dip mix sour cream, horseradish, ground black pepper and salt if desired. Mix thoroughly and serve in a small bowl with a platter of bacon-wrapped steak & tater wedges.