Potatoes, Bacon and Cheese: The Savory Bite That Wins Everyone Over
There’s something magical about recipes that combine simple ingredients that marry perfectly, and Potatoes, Bacon and Cheese rightly belong in this category!
This is not a simple side dish, but a truly rustic finger food that disappears from the tray at lightning speed.
The genius of this preparation lies in the contrast of textures: we have the new potato cooked al dente that keeps its bite, a core of melting, stringy cheese, and finally the enveloping crunch of roasted bacon.
The aromatic touch of rosemary placed between the bacon slices completes the work, giving a scent reminiscent of grandma’s kitchen.
It’s a very simple recipe and the only real tip I can give is to take the appropriate time for the wrapping phase.
Sealing the little parcel well with the two slices of bacon not only ensures the cheese doesn’t leak out (and believe me, we want it to ooze!), but also guarantees an even crispiness over the entire surface.
And don’t underestimate the resting after boiling: the potatoes must be completely cold before stuffing, otherwise the cheese softens too much and makes closing difficult.
The final result? A small savory treasure chest, ready to be enjoyed hot, with a melting core at the first bite. Make them for your next aperitif!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lb new potatoes (about 12 potatoes)
- 3 oz cheese (melting type such as Edam or scamorza (about 3/4 cup shredded))
- 7 oz bacon (sliced, 2 slices per potato)
- 2 sprigs rosemary
- to taste salt
- 1 pinch pepper
Tools
- Baking tray
- Parchment paper
- Knife
- Cutting board
- Brush
Procedure Potatoes, Bacon and Cheese
Thoroughly wash the new potatoes (do not peel them, the skin is essential!). Put them in a small pot with plenty of salted water and boil for about 20 minutes from the boil. Check doneness by pricking them with a skewer. Drain and let them cool completely. The potatoes must be cold before being stuffed.
Cut the cold new potatoes in half lengthwise. Cut the Edam into pieces sized to fill one half of a potato. Lightly salt and pepper the potatoes. Fill each half with cheese and close with the other half, like a small sandwich.
Take two slices of bacon for each whole potato: Wrap the potato with the first slice lengthwise, sealing the seam of the two halves. Wrap the potato with the second slice, covering the shorter side so the potato is completely covered and the first slice is secured. Press the bacon slices firmly to prevent them from moving during cooking.
Insert a few fresh rosemary needles between the bacon slices (at the top). Place the bites on a baking tray lined with parchment paper and drizzle them with a light stream of extra virgin olive oil. Bake in a preheated conventional oven at 446°F for about 15–20 minutes, or until the bacon is well roasted, golden and crispy. Remove from the oven and serve immediately, very hot.
Ingredient Notes and Smart Substitutions
New Potatoes: These are essential for this recipe because their thin skin and small size make them perfect for stuffing and wrapping. If you can’t find them, use regular potatoes and cut them into large, even chunks.
Edam: It’s a versatile, melty cheese. You can substitute with smoked Scamorza (for a stronger flavor), Cheddar (for a brighter color) or well-drained Mozzarella.
Bacon: Use thinly sliced bacon. If you use unsmoked pancetta, make sure it is sliced thin, otherwise it won’t become crispy enough in 15 minutes.
Storage
These savory bites are meant to be enjoyed hot and straight from the oven to appreciate the crispiness of the bacon and the creaminess of the cheese.
Make-ahead (RAW): You can prepare the bites (boil the potatoes, stuff them and wrap them in bacon) and keep them covered in the refrigerator for up to 12 hours before cooking. Just bake them when needed.
Cooked Storage: If you have leftovers, store them in the refrigerator for 1–2 days, but reheat them well in the oven (not the microwave) to recover crispness.
Alternatives and Variations
Mexican Spicy Potatoes: Add 1/2 teaspoon smoked paprika and a pinch of chili powder to the salt and pepper before stuffing the potatoes. Use Cheddar instead of Edam.
“Light” Version (A Lighter Side Dish): Remove the bacon and wrap the stuffed potatoes in 2 slices of grilled zucchini (instead of bacon). Add a touch of marjoram to the rosemary.
Potatoes with Caramelized Onion: Before stuffing, add one teaspoon of sweet-and-sour caramelized onions to the Edam or a few cubes of Gorgonzola for a more gourmet filling.
Pairings and Perfect Matches
The versatility of Potatoes, Bacon and Cheese is their strong point:
Appetizer/Finger Food: Serve as a single-bite snack during an aperitif or rustic buffet.
Comfort Side Dish: They pair perfectly with grilled red meats, roasts or even simple roast chicken.
Drink Pairing: A rich and fatty dish like this requires a decisive contrast. Pair it with an Amber Ale craft beer or, for wine lovers, a young fruity red such as Chianti or Barbera.
FAQ (Questions & Answers)
1. Do I need to parboil sausage before using it?
No, if using sausage meat to stuff (and not the recipe given here which uses whole potatoes), parboiling is not necessary. In this recipe the potatoes are only boiled, and the bacon cooks directly in the oven. Whole sausage should be skinned and used raw.
2. Can I use large potatoes instead of new potatoes?
Yes, but in that case I recommend cutting the large potatoes into regular pieces (cubes or cylinders) after boiling. Make sure all pieces are similar in size to the new potatoes to ensure the bacon cooks evenly in 15–20 minutes.
3. How do I make the bacon stick well?
The secret is to wrap the cold potato. Cold bacon is more elastic and adheres better. Use the two-slice technique as described (one lengthwise, one across) and press firmly with your hands. You can secure the ends with a cocktail stick if necessary, but usually the oven heat seals it by itself.
