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Smoked Gouda & Bacon Potatoes

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

30 ServingsPrep: 50 min. Bake: 10 min.

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.

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Smoked Gouda & Bacon Potatoes (continued)

Directions (continued)

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).

Nutrition 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.