2 large Yukon Gold potatoes
16 paper-thin slices bacon
16 chives, cut in half
Preheat panini press to 350°F, or “medium.”
Cut the 2 sides off the raw potatoes the long way. Then cut ¼ inch slices the long way. Trim the long round sides of the potato slices off.
Lay 2 slices of bacon down on the cutting board, slightly over-lapping. Place 4-5 chive slices on the bacon crosswise. Lay potato slice on top of the chives and roll until completely wrapped in the bacon. Having trouble neatly wrapping the bacon around the potato? Try using an offset spatula to help fold the bacon over the potato.
Place potatoes in the panini press and cook until the bacon is golden brown and crispy and the potato is cooked through, about 8-10 minutes. Note: if you do not have a Panini press, place wrapped potatoes (seem-side down) on a baking sheet and roast in a 375°F oven until the bacon is crispy and the potatoes are tender. This should take approximately 20 minutes.
Cut into slices and hold in the oven until ready to serve.