Goddess of Scrumptiousness Recipes

Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red

Ingredients:

1 large potato (1/2 pound), scrubbed, unpeeled, quartered and boiled in slightly salted water until tender

1 Tablespoon extra virgin olive oil

2 Tablespoons cream cheese, softened 

1 teaspoon good quality dijon mustard, Maille Fine de Dijon

2 Tablespoons milk

1/2 teaspoon Spanish sweet smoked paprika, Pimenton Dulce de la Vera

1/2 cup grated manchego cheese (or can substitute gruyere or swiss cheese), divided into 2 (1/4 cup), 1/4 cup to mix in the mash, 1/4 to sprinkle on top of the potatoes

salt and fresh cracked black pepper to taste

1/4 cup crisp hickory smoked bacon bits

1 Tablespoon chives, finely chopped

- While potatoes are still hot, scoop the flesh and put in a bowl.

- Mash potatoes and mix in extra virgin olive oil, softened cream cheese, dijon mustard, milk, Spanish sweet smoked paprika, chives, grated cheese and season with salt and pepper (to taste). 

- Spoon mixture on potato skin wedges, top with the remaining grated cheese and a few bits of bacon. 

- Bake in a 375’F oven for 12-15 minutes or until cheese has melted and tops are browned. 

- Top with remaining bacon bits and a few dashes of paprika (pimenton).

Makes 1-2 servings

(Source: goddessofscrumptiousness)