SMOKED GOUDA AND BACON POTATOES

Smoked Gouda and Bacon Potatoes image

Provided by Food Network

Time 1h

Yield 30 servings

Number Of Ingredients 8

2 whole garlic bulbs
1 Tbsp. olive oil
15 small red potatoes, halved
15 bacon strips
2 cups (8 oz.) shredded smoked Gouda cheese
1 tsp. coarsely ground pepper
2 cups sour cream
1 Tbsp. dried cilantro

Steps:

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°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 and 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 and 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 sour cream and cilantro; cover and process until blended. Serve with potatoes.