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Frightening Fingerlings – Bacon Wrapped Potatoes

Easy to make Bacon Wrapped Potatoes with a cheese fondue dip are a spooktacular appetizer recipe to share with your Halloween guests!

This Bacon Wrapped Potatoes recipe is sponsored by the Idaho Potato Commission. All opinions are my own.

Bacon Wrapped Potatoes - Frightening Fingerlings

Halloween Menu Planning

When planning any party you want to create a menu that your guests will be excited about, and a Halloween party is no exception. Coming up with easy to make foods with those ghoulish names can be daunting for some.

My suggestion is to come up with a few easy to make recipes that you are comfortable making, don’t overwhelm yourself. If you need inspiration on names, head to Pinterest and search for Halloween food name ideas, this, of course, can open up a rabbit hole of endless browsing, so stay focused.

Once you’ve decided on your menu and a few food name ideas, try to create a timeline of how long will it take you to bring it all together. These frightening fingerlings and easy to make cheese fondue dip use just a few simple quality ingredients, and only take a few minutes to prepare while your oven does the rest.

Bacon Wrapped Potatoes Recipe

When making potato recipes, I know that I can’t go wrong with Idaho Potatoes! I can create some tasty appetizers, Halloween foods, and snacks that are irresistible! One thing I’ve found is that my family all agree on are that these bacon wrapped potatoes made with Idaho Potatoes are my amazing any time of year, not just Halloween (just look for the “Grown in Idaho” label)!

For more potato recipes, visit Idaho Potato Commission!

Frightening Fingerlings - Potato Appetizers

Other recipes you might enjoy:

How to make frightening fingerlings

Frightening Fingerlings - Potato Appetizers

Frightening Fingerlings - Bacon Wrapped Potatoes

Yield: 10 - 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


Bacon Wrapped Potatoes:

  • 2 pounds Idaho Potatoes
  • 1 pound hickory-smoked bacon
  • 2 tablespoons olive oil
  • Salt, to taste

Cheese Fondue Dip:

  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 cup white wine
  • 1 teaspoon dried thyme
  • 8 ounces mild cheddar cheese, grated
  • 8 ounces Emmenthal cheese, grated
  • 1/2 teaspoon crushed red pepper flakes, to garnish


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large pot, add cleaned potatoes, cover with cold water and bring to a boil over medium-high heat. Once the water begins to boil, cook for about 4 - 5 minutes until fork tender. Do not fully cook through so they don't fall apart during the remaining cooking. Drain and allow to steam dry for a few minutes, then toss potatoes in olive oil to lightly coat and season to taste with salt.
  3. Cut the bacon strips in half. Wrap each Idaho fingerling potato with a half strip of bacon, arrange bacon-wrapped potatoes in a single layer on a baking sheet. Bake in preheated 425°F oven for 40 - 45 minutes or until bacon is golden and crispy.
  4. While roasting potatoes, prepare the cheese fondue dip. In a saucepan, heat the unsalted butter with cornstarch over low heat until melted. Whisk in the wine and salt, stirring continually over medium-low heat until just starting to boil, continue to cook, continually stirring for about 1 minute until mixture starts to thicken.
  5. Turn down the heat to low, add the cheese and thyme and continue to stir just until the cheese is melted. Season to taste. Garnish with crushed red pepper flakes, serve with the bacon-wrapped potatoes.


If you cannot find Idaho fingerling potatoes, you can substitute Idaho baby potatoes, or Idaho baking potatoes into wedges.

The cheese fondue can also be served in a fondue pot or dip warmer.

White wine can be substituted for milk if preferred.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 80mgSodium: 1117mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 23g

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