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.

Course Side Dish

Keyword Black Pepper, Butter, Cheddar Cheese, Chives, Fingerling Potatoes, Olive Oil, Salt, Sour Cream, Turkey Bacon

Cooking Method Oven

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 163kcal

Author EatingWell.com

Equipment

Oven
Baking Sheet
Medium Mixing Bowl

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

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