Bacon Wrapped Potatoes
These bacon wrapped potatoes with a warm cream cheese dip are like the appetizer holy grail. They are bite sized yet filling, crispy on the outside but fluffy on the inside, delicious hot or cold and really easy to make! They're perfect for any party from a backyard bbq to a fancy holiday spread.
Servings 24 bacon wrapped potatoes
FOR THE POTATOES
- 24 baby potatoes
- 12 slices bacon not thick bacon
- 3 tbsp avocado oil or olive
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh chives chopped
- 1/2 tsp salt
FOR THE CREAM CHEESE DIP
- 1 round boursin cheese herb and garlic
- 1/2 cup whipped cream cheese
- 1/2 cup gruyere cheese finely grated
- 1 large apple grated
- 3 tbsp grass fed butter
- 1/8 tsp nutmeg freshly grated if you can
- 1/4 tsp cinnamon freshly grated if you can
MAKE THE POTATOES
Wash the baby potatoes. Cut any big ones in half. You want them to be one or two bites big. We used 24 baby potatoes.
In a bowl, toss the potatoes with a little olive oil to coat them (about 2 tablespoons), about 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon each of chopped fresh thyme, rosemary, and chives.
Then simply roll the potatoes in a slice of bacon until covered then cut the bacon just past where the bacon slice meets the beginning. Place them cut side down on on a baking tray with a rack or parchment paper or silicone mat lined baking tray. You will get about 2 potatoes wrapped with each slice of bacon.
Our potatoes took about 30 mins at 400 degrees to bake completely. All ovens are a little bit different, but its hard to overcook potatoes so stick with 30 mins if your potatoes are about the size of ours in the pictures. You just want to keep an eye on the bacon to make sure its not getting burnt.
MAKE THE CHEESE DIP
Take one herb and garlic Boursin cheese round and add it to a bowl with 1/2 cup of whipped cream cheese and 1/2 cup of finely grated gruyere cheese.
Grate a whole apple (except the core) and add it to a small skillet on med-low heat with 3 tablespoons of butter. Sprinkle in some cinnamon and nutmeg on top. Saute the apples until they are soft. This will only take about 5 mins. Then turn off the heat, let it cool for a min, and then add it to the cheese.
Mix the cheese and the apples all up and then pour it into an oven proof ramekin or small pot. Heat up the cheese so its all gooey and delicious. There are 3 ways to do this:1. heat your cheese dip in the oven when you are baking the potatoes. If you do this, its best to put a cover on it to try to minimize getting a crust.2. heat your cheese dip in the microwave. Do a min at a time, stirring in between.
3. heat your cheese dip on the stove top and then pour into a serving bowl. We like this best because its quick, gets nice and gooey. Just make sure you do this over very low heat so the cheese melts gradually and it doesn't burn. Cook just as long as you need to get it all nice and melted.
A few tips for baking your bacon wrapped potatoes:
- If you are using a rack over top of your baking sheet, line your baking sheet with tin foil to catch the grease. This will make clean up a lot easier! As you can see from the picture above, we didn't do this and we had a greasy mess to clean up. Not that big of a deal though. Cleaning dirty things in the kitchen is the story of our lives... !
- Again, if you use a tray over your baking sheet, add some water to the bottom of your tray, otherwise you might have a bit of a smoky situation as the bacon fat starts dripping onto the hot pan.
- If you use a parchment lined baking sheet, make sure to turn the potatoes over half way through the baking time so the bacon gets crisped everywhere, not just on top.
Serving: 1potato with cheese dip | Calories: 160kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 165mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.7mg