Smoked Gouda & Bacon Potatoes

• 2 whole garlic bulbs
• 1 tablespoon olive oil
• 15 small red potatoes, halved
• 15 bacon strips
• 2 cups shredded smoked Gouda cheese
• 1 teaspoon coarsely ground pepper
• 2 cups creme fraiche or sour cream
• 1/4 cup fresh cilantro leaves

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 425u0b0 until softened, 30-35 minutes. Cool for 10-15 minutes.
2. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer just until tender, 8-10 minutes. 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.
3. Preheat oven to 375u0b0. 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
4. . Repeat. Sprinkle appetizers with pepper. Bake until bacon is crisp, 10-15 minutes.
5. For sauce, squeeze softened garlic into a food processor. Add creme fraiche and cilantro; cover and process until blended. Serve with potatoes.

garlic, olive oil, red potatoes, bacon, gouda cheese, ground pepper, creme fraiche, fresh cilantro

Taken from www.tasteofhome.com/recipes/smoked-gouda-bacon-potatoes/ (may not work)