Goddess Of Scrumptiousness

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

I like comfort foods but I like comfort cooking more. My self-definition of comfort cooking is to cook something easy yet pleasurable in all aspects - doing the cooking at a convenient time, cozy atmosphere in the kitchen, ingredients that are pleasurable to eat as they are or put together to create something of a hearty dish, a blissful eating experience which, really, can be instantly achieved when all your heart and attention are focused only at the promise of bite after bite of satisfying morsels of starch, and cheese and Bacon.

These baked, cheesy potato wedges are flavoured with Spanish sweet smoked paprika, olive oil, cream cheese and manchego cheese, topped with smoky hickory bacon bits and a dash more of pimenton dulce de la vera.

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

* I paired this dish with a Spanish red wine Almez Tempranillo - acidic and fruity with blueberries and lilac notes which complimented the smokiness of this dish.