Bacon & Smoked Gouda Wrapped Red Potatoes with Cilantro Roasted Garlic Crème Fraiche

Steps

1. Preheat oven to 375 F. degrees.
2. Place the cut potatoes into a large pot of cold water, bring to a boil and simmer for 10 minutes.
3. Drain the potatoes, cover with cold water and allow to cool for five minutes.
4. Drain potatoes once again and scoop out a small bit of the flesh in each potato to make a pocket; set aside.
5. Cut bacon slices in half.
6. To assemble the potatoes, place some of the smoked gouda on top (cut side) of each potato half and wrap with a piece of bacon (wrapping over the cheese.
7. Secure with a pick and place onto a baking sheet. Continue until all potatoes are assembled.
8. Place baking sheet into preheated oven.
9. Cook for 12-15 minutes, turning occasionally, until bacon is cooked & potatoes are fork tender.
10. Meanwhile, add the crème fraiche, roasted garlic paste, and cilantro leaves to a food processor.
11. Pulse mixture a few times to blend then spoon into a serving dish.
12. Remove potatoes from oven, remove picks, and put onto a serving platter, along with the crème fraiche.
13. Sprinkle potatoes with the cracked black pepper.

Note

Makes 10 appetizer servings or 6-8 side dish servings