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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
  • Total Time
    Prep: 50 min. Bake: 10 min.
  • Makes
    2-1/2 dozen (2 cups sauce)

Ingredients

  • 2 whole garlic bulbs
  • 1 tablespoon olive oil
  • 15 small red potatoes, halved
  • 15 bacon strips
  • 2 cups 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° until softened, 30-35 minutes. Cool for 10-15 minutes.
  • Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer just until tender, 8-10 minutes. 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 until bacon is crisp, 10-15 minutes.
  • For sauce, squeeze softened garlic into a food processor. Add creme fraiche and cilantro; cover and process until blended. Serve with potatoes.
Nutrition Facts
1 each: 161 calories, 13g fat (7g saturated fat), 30mg cholesterol, 169mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 4g protein.
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