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.
Ingredients
- 1½ pounds Fingerling Potatoes 16-18 potatoes
- 1 Tablespoon Olive Oil
- ½ teaspoon Salt Divided
- ½ teaspoon Black Pepper Divided
- ½ cup Cheddar Cheese
- 2 Tablespoons Butter Unsalted
- ¼ cup Sour Cream Low-fat
- 2 slices Turkey Bacon Chopped, cooked
- 2 Tablespoons Chives Sliced
Equipment
- Oven
- Baking Sheet
- Medium Mixing Bowl
Instructions
- Preheat oven to 425°F.
- Toss potatoes, oil, ¼ teaspoon salt and ¼ 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 ¼ 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
Nutrition Facts
Loaded Fingerling Potatoes
Amount per Serving
Calories
163
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
22
mg
7
%
Sodium
301
mg
13
%
Potassium
391
mg
11
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
238
IU
5
%
Vitamin C
17
mg
21
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Butter, Cheddar Cheese, Chives, Fingerling Potatoes, Olive Oil, Salt, Sour Cream, Turkey Bacon