Bring a large pot of water to a boil over medium-high to high heat.

Reduce heat to keep water at a low boil.

Add unpeeled potatoes to the pot and cook for 10 minutes.

While potatoes are boiling, prepare a baking sheet by spraying with baking spray. Alternatively, place aluminum foil on the top of a broiler pan. Cut slits in aluminum foil to allow grease to flow into the lower portion of the broiler pan. Spray aluminum foil with baking spray. Set pan aside.

Preheat oven to 375 degrees F.

Drain water from potatoes and allow potatoes to cool.

Once potatoes are cool enough to handle, cut each potato in half.

Sprinkle potatoes with season salt and season pepper.

Cut bacon slices in half, forming 2 short pieces per slice of bacon.

Wrap each potato half with bacon, stretching slightly if necessary. Toothpicks can be used to hold the bacon in place, but I find I can just wrap them and place them on the pan with the seam side down.

Place potatoes into the preheated oven and bake for 45 to 60 minutes or until bacon is cooked to desired doneness.

Remove from oven and serve with sour cream.

To make Sriracha sour cream, add 1/2 cup sour cream to a bowl and add Sriracha sauce, start with 1 teaspoon and gradually add more until the desired level of heat is reached.

Sour cream mixed with season salt and season pepper can also be used for dipping.