This hot potato salad has all the cheesy, fluffy richness of a loaded baked potato, which makes it a perfect side for grilled chicken or a big, juicy steak. Cook the bacon in the oven, then crisp the fingerlings on the same pan in the leftover rendered bacon fat. A squeeze of lemon to finish counters the richness of the potatoes, bacon and cheese.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 slices thick-cut bacon (about 8 ounces)
- Kosher salt and freshly ground black pepper
- 2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise
- 2 cups shredded sharp Cheddar
- 1/2 cup sour cream
- 2 scallions, thinly sliced
- 1 lemon, halved
Instructions
- Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon.
- Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F.
- Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.
- Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.
- Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 267 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 33 mg |
| Sodium | 405 mg |
Reviews
My family found this too greasy between the bacon grease and the bacon and the cheese. Will not be making again.
These were delicious!