Smoked Gouda & Bacon Potatoes
Smoked Gouda & Bacon Potatoes might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 30. For 79 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 182 calories. 136 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. A mixture of bacon strips, ground pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. If you like this recipe, you might also like recipes such as Spicy Potatoes with Smoked Gouda, Bacon & Onions (#9), Smoked Gouda Mashed Potatoes, and Smoked Goudan and Garlic Mashed Potatoes.
Servings: 30
Preparation duration: 50 minutes
Cooking duration: 10 minutes
Ingredients:
15 bacon strips
2 cups creme fraiche or sour cream
1/4 cup fresh cilantro leaves
2 whole garlic bulbs
2 cups (8 ounces) shredded smoked Gouda cheese
1 teaspoon coarsely ground pepper
1 tablespoon olive oil
15 small red potatoes, halved
Equipment:
aluminum foil
sauce pan
frying pan
paper towels
oven
toothpicks
baking sheet
food processor
Cooking instruction summary:
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. 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 HomeDecember/January 2010, p17 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. Print Add to Recipe Box Email a Friend
Step by step:
1. Remove papery outer skin from garlic (do not peel or separate cloves).
2. Cut tops off of garlic bulbs.
3. Brush with oil. Wrap each bulb in heavy-duty foil.
4. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
5. 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.
6. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp.
7. Remove to paper towels to drain; keep warm.
8. Preheat oven to 375°.
9. 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.
10. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper.
11. Bake 10-15 minutes or until bacon is crisp.
12. For sauce, squeeze softened garlic into a food processor.
13. Add creme fraiche and cilantro; cover and process until blended.
14. Serve with potatoes.
Nutrition Information:
covered percent of daily need
