Loaded Baby Potatoes
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Position a rack in the middle of the oven and preheat the oven to 400 degrees F
2
Pierce the potatoes all over with a fork or the tip of a sharp knife
3
Place the potatoes directly on the center oven rack and bake until the skins are crispy and a knife easily slides into the potatoes, about 40 minutes
4
Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes
5
While the potatoes are cooking, put the bacon slices on a wire rack on a baking sheet and cook until crispy, 30 to 35 minutes
6
Let cool on the rack, then chop finely
7
Set the oven to broil
8
Slice each potato in half lengthwise and use a melon baller or small spoon to scoop out the inside flesh, leaving a 1/4-inch rim intact
9
Set the flesh aside for another use
10
Arrange the potato halves skin-side down on a baking sheet
11
Brush the exposed insides of the potatoes with the melted butter and sprinkle with salt and pepper
12
Flip the potatoes and brush with the remaining butter, then flip them back over
13
Fill each potato with some of the Cheddar and a pinch or 2 of the bacon
14
Cook until the cheese is bubbly and melted, about 2 minutes
15
Top each potato with 1/2 teaspoon creme fraiche and a sprinkling of chives
16
Serve immediately