Set the camp fire, or preheat the bbq so that it will be perfect for cooking when the potatoes are ready. Boil the potatoes for 15-20 minutes or until cooked through. Drain and cool under cold running water for a few moments and then pat dry with kitchen paper.
Meanwhile, using a round bladed knife, stretch the bacon to double the length of each rasher. Cut each rasher in half to create 16 shorter rashers.
Wrap one rasher around the potato and then wrap a second around to form a criss-cross pattern, and covering the potato. If you have larger potatoes, you may need to use a long rasher to cover the potato easily. Push the wrapped potatoes onto a metal skewer and cook for 10-15 minutes, frequently turning the potatoes over the coals, until the bacon is crisp and sizzling.
Serve dipped into tomato ketchup.