- 6 bacon slices (6 ounces)
- 1/2 cup sliced white parts of scallions plus 1/3 cup thinly sliced scallion greens (from 1 bunch)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 medium russet (baking) potatoes (2 1/2 pounds)
- 1 (8-ounce) container sour cream
- Special equipment: 12-inch-wide heavy-duty foil
- Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.
- Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.
- Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.
- Roast potatoes until tender, 45 to 50 minutes.
- Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.
- Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.