Once water begins boiling, liberally salt the water.
Then add the creamer potatoes to the boiling water. Parboil for 3-4 minutes.
We don't want to cook them all the way - just soften them up a bit.
Slice the bacon while you're waiting for the potatoes.
Turn off the heat, then drain the potatoes well and allow to cool for a few minutes before handling.
Place them back into the pot and pour olive oil over the warm potatoes.
Then sprinkle garlic & herb seasoning over the potatoes and stir again.
Make sure they are cool enough to handle.
Then begin laying slices of bacon over the potatoes.
Stick a toothpick through the bacon and potato to hold it all in place while baking. Then place on baking sheet.
Continue with the rest of the potatoes.
Now, season the tops of all the potatoes with a bit of salt and pepper.
Pop the baking tray into the oven and cook for about 20-25 minutes.
You want the bacon crispy and the potatoes should be fork tender.
I cut the bacon small enough that it lays over the potato instead of wrapping all around the potato. I think it cooks more evenly this way and crisps up better.To whip up the sour cream dip combine 1 cup sour cream with ⅓ cup sliced green onions. Stir well. Serve the dip with a spoon so guests can help themselves.