Loaded Baby Potatoes

Name: Loaded Baby Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 15 small red potatoes (about 1 1/2 pounds); 5 to 6 slices applewood-smoked bacon; 2 tablespoons unsalted butter, melted; Kosher salt and freshly ground black pepper; 2 cups shredded sharp Cheddar (about 4 ounces); 1/3 cup creme fraiche; 2 tablespoons finely chopped fresh chives

Recipe courtesy of Tiffani Thiessen

Show: Dinner at Tiffani's

Episode: Big Game

Loaded Baby Potatoes

3 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

307

Total Fat

23

Saturated Fat

11

Carbohydrates

15

Dietary Fiber

2

Sugar

2

Protein

10

Cholesterol

53

Sodium

413

Total: 1 hr 15 min (includes cooling time)
Active: 20 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

307

Total Fat

23

Saturated Fat

11

Carbohydrates

15

Dietary Fiber

2

Sugar

2

Protein

10

Cholesterol

53

Sodium

413

Total: 1 hr 15 min (includes cooling time)
Active: 20 min

Ingredients

15 small red potatoes (about 1 1/2 pounds)

5 to 6 slices applewood-smoked bacon

2 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

2 cups shredded sharp Cheddar (about 4 ounces)

1/3 cup creme fraiche

2 tablespoons finely chopped fresh chives

Directions

Watch how to make this recipe.

Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
Pierce the potatoes all over with a fork or the tip of a sharp knife. 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. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes.
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. Let cool on the rack, then chop finely.
Set the oven to broil. 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. Set the flesh aside for another use.
Arrange the potato halves skin-side down on a baking sheet. Brush the exposed insides of the potatoes with the melted butter and sprinkle with salt and pepper. Flip the potatoes and brush with the remaining butter, then flip them back over. Fill each potato with some of the Cheddar and a pinch or 2 of the bacon. Cook until the cheese is bubbly and melted, about 2 minutes.
Top each potato with 1/2 teaspoon creme fraiche and a sprinkling of chives. Serve immediately.