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2 ratings

Crispy Loaded Potatoes

Crispy Loaded Potatoes
Nicole Albano

Crispy Loaded Potatoes

Get all of the flavors of loaded baked potatoes into every crevice of thinly sliced fingerling potatoes for an easy appetizer that everyone will love. Recipe courtesy of chef Janine Booth of root & bone in New York City.

Click here to see Stuffed & Loaded Fingerling Potato (video).

Ingredients

  • 16 fingerling potatoes
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • 4 Cups vegetable oil, for frying
  • ½ Cup shredded Cheddar
  • ¼ Cup cooked and crumbled bacon
  • ¼ Cup creme fraiche or sour cream
  • 2 Tablespoons minced chives

Directions

Preheat the oven to 350 degrees F.

Thinly slice (not cutting all the way through) the potato crosswise, making sure you don’t cut all the way through the base. Ultimately, you should leave about ⅓-inch base at the bottom in which all of your slices remain attached.

Drizzle the potatoes with olive oil and sprinkle on some salt and pepper. Bake until tender, about 15 minutes.

Using a candy thermometer to keep track of the temperature, heat vegetable oil in a saucepan to 350 degrees F. Fry the potatoes until crispy, 2 to 3 minutes.

Load the potatoes with the shredded cheese and place in the oven for a few minutes until melted. Top the potatoes with crème fraîche, bacon, chives, and more sea salt.

Nutritional Facts
Servings6
Calories Per Serving479
Total Fat37g57%
Sugar2gN/A
Saturated6g28%
Cholesterol18mg6%
Protein7g13%
Carbs31g10%
Vitamin A44µg5%
Vitamin B120.1µg2.2%
Vitamin B60.5mg26.9%
Vitamin C35mg58%
Vitamin D0.1µgN/A
Vitamin E7mg33%
Vitamin K8µg10%
Calcium101mg10%
Fiber4g16%
Folate (food)32µgN/A
Folate equivalent (total)32µg8%
Iron2mg8%
Magnesium46mg12%
Monounsaturated24gN/A
Niacin (B3)2mg10%
Phosphorus163mg23%
Polyunsaturated6gN/A
Potassium776mg22%
Riboflavin (B2)0.1mg7%
Sodium532mg22%
Thiamin (B1)0.2mg10.6%
Trans0.3gN/A
Zinc0.9mg6.2%