Pierce potato and microwave till soft.  Let cool, then peel and mash well.  Set aside.  Cook bacon in skillet until crispy.  Reserve fat.  Drain bacon on paper towels, then chop or crumble in 1/3 inch pieces.  Set aside.  In large bowl, combine 1/2 cup of the water, the yeast and sugar.  Let stand until bubbly.  Use and electric mixer on low to mix in the flour, salt, remaining water, mashed potato and reserved bacon grease.

When the dough comes together, add the chives and bacon.  Mix on low for 5 minutes.  Transfer dough to a warmed lightly greased bowl and let it rest, covered, until doubled.  On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.  With knife or pizza wheel, cut dough into 15 strips.  Roll the strips into snakes.  Coat a baking sheet with cooking spray.  Arrange the snakes on the sheet looping them into a pretzel shape.  Cover loosely with towel and let rise until puffy – about 20 minutes.

Heat oven to 375.  Sprinkle tops of pretzels with parmesan.  Bake for 10 to 15 minutes or until golden.  Serve warm or at room temperature.  May be stored in airtight container and reheated before serving.

YM 2009