Crispy Loaded Potatoes

Crispy Loaded Potatoes
Contributor
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).

6
Servings
1192
Calories Per Serving
Deliver Ingredients

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

Total Fat
134g
100%
Saturated Fat
14g
58%
Cholesterol
4mg
1%
Protein
1g
2%
Vitamin K (phylloquinone)
95µg
100%
Calcium, Ca
1mg
0%
Choline, total
4mg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
8mg
1%
Selenium, Se
1µg
2%
Sodium, Na
62mg
4%
Water
3g
0%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.