Petite Fingerling Loaded Potatoes
The loaded potato recipe I found on Instagram that I made at Mike's house as an appetizer.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1 cup sour cream
- 1 tablespoon water
- 1/2 cup green onions chopped
- 1 cup cheddar cheese grated
- 10-14 petite or fingerling potatoes
- 1 cup bacon cooked and roughly chopped
- 1 tablespoon hot sauce (or to taste)
- Carbohydrate 11.6807500089166 g
- Cholesterol 358.195000174037 mg
- Fat 165.410320054604 g
- Fiber 0.367299990120481 g
- Protein 64.2241600324114 g
- Saturated Fat 74.322842034447 g
- Serving Size 1 1 Serving (570g)
- Sodium 3131.6205015105 mg
- Sugar 11.3134500187961 g
- Trans Fat 14.4737870028472 g
- Calories 1796 calories
Preheat oven to 450. Boil potatoes in salty water until fork tender. Crush potatoes flat on baking pan and put in oven for 20-25 minutes (until edges crisp dark brown). Meanwhile, cook bacon, chop, and set aside. Chop green onions and grate cheese. Mix sour cream, water, and hot sauce to form a light sauce that can be drizzled. Once potatoes are crisp, take out of oven and add bacon, sour cream mix, green onions, and cheddar cheese.
