Put these bacon wrapped potatoes on your recipe list for you Super Bowl appetizers. We know you are likely to put out a full buffet of fantastic foods for all the fans! These not only taste good, they smell fantastic when baking. We give you a great Queso Blanco Dip recipe, they would also be perfect with sour cream and a dash of hot sauce.
Bacon Wrapped Potatoes with Queso Blanco Dip
2 medium-size red or white potatoes, cut into 8 wedges each
1/2 teaspoon salt
16 center-cut bacon slices
1/2 teaspoon pepper
1 Tablespoon olive oil
1/2 cup diced red onion
1 garlic clove, minced
12 oz. queso blanco pasteurized prepared cheese product, cubed
1 (8-oz.) block pepper Jack cheese, shredded
1/2 cup half-and-half cream
1 (4-oz.) can chopped green chiles
1 plum tomato, seeded and diced
1/4 cup chopped fresh cilantro
Preheat the oven to 425F. Line a baking sheet with parchment paper or aluminum foil and lightly grease.
Wash, dry and slice the potatoes into wedges and lightly salt each piece. Wrap a piece of bacon around each. Place the pieces onto the prepared pan in single layer and leave a little space between each piece. Sprinkle lightly with pepper.
Place into the preheated oven and bake 40-45 minutes or until the bacon is crispy. Flip at about 20 minutes so you brown them all around.
While this bakes make the dip. Use an electric mixer on medium to beat the queso blanco, cheese and sour cream together in a mixing bowl.
In a small skillet heat the 1 Tablespoon olive oil and sauté the onion and minced garlic together. Remove from heat and stir into the queso blanco mixture.
Transfer to a glass bowl and microwave on HIGH for 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals. Stir the diced tomato and cilantro into queso blanco mixture. Serve warm with the potato wedges.