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Smoked Gouda & Bacon Potatoes

 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.


  • 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

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Smoked Gouda & Bacon Potatoes (continued)

Directions (continued)

  • 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.