Smoked Gouda and Bacon Potatoes

They're hearty, savory, crispy and purely irresistible. Bring home fresh cheese, bacon and potatoes from your club to make these satisfying appetizers, perfect for tailgating appetites.
  • Total: 1 hr
  • Prep: 50 min
  • Cook: 10 min
  • Yield: 30 servings
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Ingredients

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

Directions

  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°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.
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