These hors d'oeuvres are a fun new twist on mini baked (a.k.a. jacket) potatoes. Bacon, cheese, and potato all in a nice little bite-sized package...what's not to love?? 🥔 🥓 🧀 
I used a thick sliced bacon and it was delicious but thinner bacon would be easier to work with. If you use decorative toothpicks (or if using a vegan wrap) you can leave them in. Otherwise, remove toothpicks before serving.

{Please review the ingredient notes listed under Tips for the Posh Belly if following either Gluten Free, Low FODMAP, or Low Fermentation diets.}

INGREDIENTS

Fingerling or new potatoes
Extra virgin olive oil
Choice of herbs (e.g. thyme, oregano, rosemary)
Salt & fresh cracked black pepper
Choice of cheese (e.g. aged cheddar, blue cheese, cave aged gruyere, or vegan cheese substitute)
Bacon, turkey bacon, vegetarian bacon, smoked duck breast, or thin slices of Japanese eggplant or zucchini
Sweet or hot smoked paprika
Sour cream, Greek yoghurt, crème fraîche, or vegan substitute
Chervil, chives, or green onions for garnish

EQUIPMENT

Bowl
Knife and cutting board
Grater, cheese slicer, or fork
Wood, bamboo, or metal toothpicks
Baking dish or rimmed baking sheet
Parchment, silicone baking mat, or aluminum foil
Tongs
Pastry bag & tip or plastic sandwich bag with corner trimmed (optional)

METHOD

Preheat oven to 375℉.

Bake potatoes directly on rack if possible or on foil or baking sheet for 10 minutes. Add time if using zucchini or eggplant to wrap. Meanwhile, grate, slice, or crumble cheese and set aside. Slice bacon in halve lengthwise and set aside. If using zucchini or eggplant, slice in fine strips using a mandolin or very sharp peeler. Coat potatoes in olive oil and season with salt, pepper, and paprika. You may also add some gluten free tamari if you wish. Set aside

Finely chop selected herbs. Add potatoes, herbs, salt, pepper, and olive oil to bowl. Toss to coat. 

Allow potatoes to cool all of the way or at least enough to handle comfortably. Slice potatoes in half lengthwise without cutting all of the way through. Place a bit of the prepared cheese or cheese substitute into the slice in between the two halves. Take a strip of bacon or bacon equivalent such as turkey bacon, vegetarian bacon, or thinly sliced smoked duck breast, zucchini, or eggplant, and wrap around the sandwiched potato. Secure ends with one or two toothpicks and trim off excess.

Line baking dish or rimmed baking sheet with parchment paper, silicone baking mat, or aluminum foil. Place wrapped potatoes on baking dish or sheet. Bake for 15 minutes on one side. Flip and bake 10-15 minutes on the second side. Shorten final baking time as needed if using zucchini or eggplant.

Serve while warm and garnish with a sprinkle of paprika, choice of creamy topping, and choice of herb garnish.

Make ahead: This can be prepared ahead up to the point of having wrapped the potatoes in bacon or bacon equivalent and securing with picks. Keep refrigerated until final bake.

TIPS FOR THE POSH BELLY
 

GLUTEN: Fresh produce is naturally gluten free. Review prepared bacon or bacon equivalent products for any added gluten containing ingredients. Be sure that any spices used are gluten free. Do NOT use products containing seitan (a.k.a vital wheat gluten).

FODMAPs | FRUCTOSE MALABSORPTION: To make this recipe low FODMAP, use dry, aged cheese or other lactose free cheese. True Greek yogurt is FODMAP safe as is lactose free sour cream. Check prepared bacon or bacon equivalent products for any added high FODMAP ingredients. Eggplant is FODMAP friendly in 1/2 cup servings but moderate for sorbitol at large servings of 2 1/4 cups or greater. Zucchini is also FODMAP friendly in 1/2 cup (66g) servings but high in fructans at 100g.

SIBO | CEDARS-SINAI LOW FERMENTATION DIET: Use a dry, aged or otherwise low lactose cheese. Probiotic foods such as Greek yoghurt and crème fraîche should be avoided when possible. Choose lactose free sour cream but be aware that some sour creams may contain probiotics.

MISCELLANEOUS: When potatoes are cooked and then allowed to cool, they go through a retrogradation process in which the starches are converted into resistant starch (a.k.a. retrograde starch). Resistant starch has many healthy benefits including being one of the few if not only prebiotic food that is both FODMAP friendly and considered to be safe on the Low Fermentation diet. Prebiotics are an essential element in supporting good gut health. Resistant starch's other benefits potentially include increased insulin sensitivity, lowered calorie intake, and lowered blood sugar. Discuss the benefits of adding resistant starch to your diet with your medical team.

VEGAN BACON RECIPE: Here is a recipe for vegan bacon using rice paper: http://yupitsvegan.com/2016/04/18/vegan-rice-paper-bacon/ . I have not tried this recipe yet but I am quite intrigued. If using this as a bacon substitute, the final baking times will need to be shortened and the original baking time lengthened accordingly.