Loaded Baby Potatoes Recipe

Loaded Baby Potatoes Recipe

Recipe courtesy of Tiffani Thiessen

Level: Easy
Yield: 4 to 6 servings
Total: 1 hr 15 min (includes cooling time)
Active: 20 min

Nutritional Analysis Per Serving (1 of 6 servings):
Calories 307
Total Fat 23 g
Saturated Fat 11 g
Carbohydrates 15 g
Dietary Fiber 2 g
Sugar 2 g
Protein 10 g
Cholesterol 53 mg
Sodium 413 mg

Ingredients

• 15 small red potatoes (about 1 1/2 pounds)
• 5 to 6 slices applewood-smoked bacon
• 2 tablespoons unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 2 cups shredded sharp Cheddar (about 4 ounces)
• 1/3 cup creme fraiche
• 2 tablespoons finely chopped fresh chives

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Directions

1. Place a rack in the center of your oven and heat to 400 degrees F.
2. Use a fork or sharp knife to poke holes all over the potatoes. Set them directly on the oven rack and bake until the skins are crisp and a knife slides in easily, about 40 minutes. Remove and let cool on a wire rack until they're comfortable to touch, roughly 10 minutes.
3. While the potatoes cook, lay bacon slices on a wire rack set over a baking sheet. Bake until crispy, 30 to 35 minutes. Let cool, then chop into small pieces.
4. Switch the oven to broil. Cut each potato in half lengthwise. Use a melon baller or small spoon to scoop out the center, leaving a 1/4-inch border of flesh. Reserve the scooped-out potato for another recipe.
5. Place the potato halves skin-side down on a baking sheet. Brush the inside with melted butter and season with salt and pepper. Flip, brush with more butter, then flip back. Fill each with some Cheddar and a pinch or two of bacon. Broil until the cheese is melted and bubbly, about 2 minutes.
6. Top each potato with 1/2 teaspoon creme fraiche and a sprinkle of chives. Serve right away.

Recipe courtesy of Dinner at Tiffani's