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Smoked Gouda & Bacon Potatoes Recipe

Smoked Gouda & Bacon Potatoes Recipe photo by Taste of Home

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A hearty, special appetizer you'll need to eat with a fork! Creme fraiche gives these bites a decadent flavor. —Cheryl Perry, Hertford, North Carolina

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Smoked Gouda & Bacon Potatoes Recipe

Prep: 50 min. Bake: 10 min.

Yield: 30 Servings

50 10 60

Ingredients

2 whole garlic bulbs
1 tablespoon olive oil
15 small red potatoes, halved
15 Wright® Brand Bacon strips

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2 cups (8 ounces) shredded smoked Gouda cheese
1 teaspoon coarsely ground pepper
2 cups creme fraiche or sour cream
1/4 cup fresh cilantro leaves

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375° for 10-15 minutes or until bacon is crisp.
For sauce, squeeze softened garlic into a food processor. Add creme fraiche and cilantro; cover and process until blended. Serve with potatoes. Yield: 2-1/2 dozen (2 cups sauce).

Nutritional Facts 1 appetizer with about 1 tablespoon sauce equals 161 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 169 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein.

Originally published as Smoked Gouda & Bacon Potatoes in Taste of Home December/January 2010, p17

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Smoked Gouda & Bacon Potatoes

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Reviewed on Jan. 27, 2012 by Worshipguy

I made these for christmas and everyone loved them. I had some large red potatoes so I had to quarter them and they were a little harder to wrap up. The smaller red potatoes would definitely work better. The only downside for me was that it takes a while to get everything prepped and cooked, but the rave reviews I got from my family means that I'll be making them for a long time.

Reviewed on Dec. 31, 2011 by twodogs16

This was good but alittle bland. Add some hot pepper maybe. I`ll try this next time.

Reviewed on Jan. 30, 2011 by omnipc

Awesome! I used pre-cooked bacon...just flexible enough to wrap each potato, but just done enough to require minimum oven time.

Reviewed on Jan. 16, 2010 by Cobourgcook

Made these for New Year's party...what a hit, everyone devoured them. Could not find creme fresh, so used sour cream - works like a dream. I did find I needed to broil the bacon at the end in order to crisp up