Best 3 Loaded Baby Reds Recipes

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

LOADED BABY POTATOES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
• Pierce the potatoes all over with a fork or the tip of a sharp knife. Place the potatoes directly on the center oven rack and bake until the skins are crispy and a knife easily slides into the potatoes, about 40 minutes. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes.
• While the potatoes are cooking, put the bacon slices on a wire rack on a baking sheet and cook until crispy, 30 to 35 minutes. Let cool on the rack, then chop finely.
• Set the oven to broil. Slice each potato in half lengthwise and use a melon baller or small spoon to scoop out the inside flesh, leaving a 1/4-inch rim intact. Set the flesh aside for another use.
• Arrange the potato halves skin-side down on a baking sheet. Brush the exposed insides of the potatoes with the melted butter and sprinkle with salt and pepper. Flip the potatoes and brush with the remaining butter, then flip them back over. Fill each potato with some of the Cheddar and a pinch or 2 of the bacon. Cook until the cheese is bubbly and melted, about 2 minutes.
• Top each potato with 1/2 teaspoon creme fraiche and a sprinkling of chives. Serve immediately.

LOADED RED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.