Red Meat Allergy Friendly Loaded Baked Mini Potatoes

Total time50 min

Prep time15 min

Cook time35 min

Red Meat Allergy Friendly Loaded Baked Mini Potatoes

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Ingredients

6 servings

For the potatoes

1.5 lb baby potatoes (about 24 small potatoes)
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1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the topping

6 strips bacon
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
¾ cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
½ cup sour cream
4 scallions, green tops only, thinly sliced
¼ tsp smoked paprika (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Halve the baby potatoes lengthwise and toss them in a large bowl with the olive oil, salt, and pepper until evenly coated. Arrange cut-side down in a single layer on the prepared baking sheet.

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