Smoked Gouda & Bacon Potatoes
SMOKED GOUDA & BACON POTATOES
2 whole garlic bulbs
1 Tblsp olive oil
15 small red potatoes, halved
2 cups (8 oz) shredded smoked Gouda cheese
1 tsp coarsely ground pepper
2 cups creme fraiche or sour cream
1/4 cup fresh cilantro
Remove papery outer skin from garlic bulbs (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with olive oil. Wrap each bulb in heavy-duty foil. Bake at 425 F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes.
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover & simmer for 8 to 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 & secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375 F for 10 to 15 minutes or until bacon is crisp.
For sauce, squeeze softened garlic into a food processor. Add creme fraiche & cilantro; cover & process until blended. Serve with potatoes.
Makes 2 1/2 dozen with 2 cups sauce.
2 whole garlic bulbs
1 Tblsp olive oil
15 small red potatoes, halved
2 cups (8 oz) shredded smoked Gouda cheese
1 tsp coarsely ground pepper
2 cups creme fraiche or sour cream
1/4 cup fresh cilantro
Remove papery outer skin from garlic bulbs (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with olive oil. Wrap each bulb in heavy-duty foil. Bake at 425 F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes.
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover & simmer for 8 to 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 & secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375 F for 10 to 15 minutes or until bacon is crisp.
For sauce, squeeze softened garlic into a food processor. Add creme fraiche & cilantro; cover & process until blended. Serve with potatoes.
Makes 2 1/2 dozen with 2 cups sauce.
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