Smoked Gouda & Bacon Potatoes

By jmax

Ingredients

• 2 whole garlic bulbs
• 1 tablespoon Crisco® Extra Virgin Olive Oil or Canola 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

Preparation

Step 1

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.
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° for 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