Loaded Mini Baked Potatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 267
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 33
- Sodium
- 405
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
Ingredients
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
Directions
- 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.