One Pan Loaded Potatoes
who needs the whole potato
I feel like eating a whole baked potato is wasteful. Hear me out. Think about the number of times you’ve made or ordered a whole potato and never eaten the skin or even all of the insides. Most times, even in restaurants, the insides are'n’t all the way done. Or, you just don’t feel like scraping it all out, and the topping to filling ratio is always off. Tell me if I’m wrong.
I HATE food waste, so I just never order whole baked potatoes when I got out, and I don’t make them at home unless I have the time to wait for them to be cooked properly.
This recipe has all the fun of a whole loaded potato, but a deeper depth of flavor. I hope you try it!
From my kitchen, to your soul.
Sherria Michelle
Ingredients
Feeds 2-3 | Prep: 10min | Cook Time: 45min
16oz Fingerling Potatoes
2 Slices Thick Cut Bacon (beef or pork) Bacon can be omitted for olive or avocado oil. (2 tbs)
1/2 Small Yellow or Sweet Onion
.25 oz Chives
4 oz Sharp Cheddar Cheese (grated)
1 tbs Spicy Avec Tous Seasoning
2 tbs Fresh Thyme
3/4 cup Sour Cream
Instructions
pre-heat oven to 375F. move middle rack to the top
wash, dry and slice potatoes into halves.Do not peel the potatoes. place in mixing bowl.
Dice bacon,chives and onion. place the chives to the side, you will use them later, then add the bacon and onions to bowl with the potatoes.
add 1/2 tablespoon of avec tous seasoning and fresh Thyme to bowl with other ingredients and mix well.
pour mixed ingredients on to small sheet pan or shallow baking dish. Place in pre-heated oven and bake for 35 minutes, or until potatoes are fork tender.
remove from oven and top with cheese, and then spread the sour cream over the cheese.
Place back into the oven for an additional 10 min. remove and top with chives and the other 1/2 tablespoon of avec tous seasoning.
Serve hot and enjoy!