Jalapeño Bacon Loaded Potatoes
Half nacho, half loaded potatoes. You literally can't go wrong!
Servings: 8 people
Ingredients
- 1 ½ pounds small red or white-skinned potatoes
- ⅛ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
- ¾ cups shredded fontina cheese
- ¾ cup shredded cheddar cheese
- Finely chopped chives to garnish
Toppings:
- Crumbled bacon
- Chopped tomatoes
- Sliced jalapeños
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, and seasoning; toss until the potatoes are well coated.
- Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Add the cheese in the last 5 minutes and allow to melt. Remove the potatoes from the oven, season to taste, top with chives, bacon, tomatoes and jalapeños and serve.
Notes
It’s everything you’d want in a loaded potato but in mini form so you can serve them as a side dish, as an appetizer or as a main as far as I’m concerned.
Nutrition
Calories: 158kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 398mg | Potassium: 414mg | Fiber: 2g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 1mg