Tato n’ Bacon Bites

Over a very hot summer weekend, a few friends and I got together to hang out, enjoy some (gluten free for me) beer, and just enjoy the start to summer.  I found a recipe for these bacon wrapped potato bites and knew they were perfect for a crowd.  I followed this recipe pretty closely, but did make one change in the dip.  The recipe calls for sour cream swirled with hot sauce.  Instead, I made a dip for the Tato n’ Bacon Bites that had sour cream, blue cheese dressing, and buffalo sauce in it.  Talk about a party pleaser!  I will definitely make these again.  Note:  the dip DOES have dairy in it.

Tato n’ Bacon Bites based on a recipe by TheKitchn

Pieces:

1. one pound small red potatoes, cut into halves or quarters (so they are bite sized)
2. salt and pepper to season
3. one tsp. freshly chopped rosemary (finely chopped)
4. one pound bacon, each piece cut into thirds
5. toothpicks
6. 3 tbsp. sour cream
7. one half cup lite blue cheese dressing
8. one quarter cup buffalo sauce

Process:

1. Cut the potatoes so that they are bite sized.
2. In a large saucepan, add the potatoes and enough water to cover them.
3. Cover the saucepan and bring to a boil.  Boil the potatoes for about 5 minutes, just until barely fork tender.
4. Drain the potatoes and let cool.
5. Toss with salt, pepper, and rosemary.
6. Wrap each potato bite with a one third piece of bacon and secure with a toothpick.
7. Bake the bites at 400 degrees about 25-30 minutes, until bacon starts to crisp.
8. While they are baking, mix together the sour cream, blue cheese dressing, and buffalo sauce.
9. Serve hot, and dip in that buffalo goodness!

Happy Allergy Free Eating!