Loaded Mini Baked Potatoes

This hot potato salad has all the cheesy, fluffy richness of a loaded baked potato, which makes it a perfect side for grilled chicken or[ a big, juicy steak. Cook the bacon in the oven, then crisp the fingerlings on the same pan in the leftover rendered bacon fat. A squeeze of lemon to finish counters the richness of the potatoes, bacon and cheese.]

Total Time:
1 hr 15 min
20 min
55 min

6 to 8 servings

  • 6 slices thick-cut bacon (about 8 ounces)
  • Kosher salt and freshly ground black pepper
  • 2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise
  • 2 cups shredded sharp Cheddar
  • 1/2 cup sour cream
  • 2 scallions, thinly sliced
  • 1 lemon, halved
  • Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon.

  • Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F.

  • Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.

  • Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.

  • Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    Kickoff Snacks