Loaded Fingerling Potatoes
These mini loaded baked potatoes come with all the fixings—Cheddar cheese, bacon, sour cream and chives—for what is sure to become a melt-in-your-mouth comfort-food favorite.
Servings
about 16 potatoes
Prep Time
20 minutes
Total Time
1 hour
Ingredients
- 1 1/2pounds fingerling potatoes (16 to 18)
- 1tablespoon extra-virgin olive oil
- 1/2teaspoon salt, divided
- 1/2teaspoon ground pepper, divided
- 1/2cup shredded extra-sharp Cheddar cheese
- 2tablespoons unsalted butter, melted
- 1/4cup sour cream
- 2slices cooked bacon, chopped
- 2tablespoons snipped chives
Instructions
- Preheat oven to 425°F.
- Toss potatoes, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spread on a large rimmed baking sheet; roast, turning once, until tender, about 30 minutes. Let stand until cool enough to handle.
- Slice off the top quarter of each potato. Scoop out the flesh with a small spoon and place in the medium bowl. Add cheese, butter and the remaining 1/4 teaspoon each salt and pepper; mash until almost smooth. Return the potato mixture to the potato skins. Return to the oven and bake until hot and the cheese is melted, about 10 minutes. Top each potato with sour cream and sprinkle with bacon and chives.
Nutrition Facts
Per serving (recipe makes about 16 potatoes)
| Calories | 158kcal |
|---|---|
| Carbohydrate Total | 16g |
| Total Sugars | 1g |
| Fiber | 2g |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 233mg |
| Protein | 4g |
| Vitamin A | 237IU |
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