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
- 2 whole garlic bulbs
- 1 tablespoon olive oil
- 15 small red potatoes, halved
- 15 bacon strips
- 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
- 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.
- Preheat oven to 375°. 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 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).
Originally published as Smoked Gouda & Bacon Potatoes in Taste of Home December/January 2010, p17
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