I am taking a loaded baked potato to the next level serving fingerling potatoes on a bed of sautéed spinach and shallots topped with a creamy cheddar cheese sauce and maple bacon.
My Loaded Baked Potato
- fingerling potatoes
- 1 cup shredded low-fat sharp cheddar cheese
- 1/2 cup whipping cream
- Tabasco sauce
- maple Bacon
- olive oil
- fresh spinach leaves
- aged balsamic vinegar
- 1 clove garlic chopped
- 1 shallot sliced
First you are going to roast the potatoes. Cut them in half longways then place on a foil lined baking sheet. Drizzle some olive oil over top and season with sea salt.
With your hands toss until all the potatoes are evenly covered. Roast in a pre-heated 375 oven for 30-40 minutes until golden brown. Rotate ever 10 minutes so the potatoes don’t stick.
In the meantime, cut up the bacon into small pieces using kitchen scissors. Sauté in a dry pan until they are nice and crispy. Drain the bacon fat as you are cooking to get them extra crispy. When they are done place them on a plate lined in paper towel.
10 minutes before the potatoes are ready, begin on the cheese sauce. In a pot add the heavy cream and set on low until it comes to a rolling boil. While that’s working saute your shallots and garlic in a tablespoon of butter. Once those are golden brown add 3 large handfuls of fresh spinach leaves. Turn the heat down and allow the spinach to slowly cook.
While your cream comes to a boil, remove from the heat. Slowly whisk in the cheese 1/2 cup at a time. Add in a couple of drops of tabasco sauce and Worcestershire. Lightly season with salt and pepper.
To finish the spinach add a few drops of aged balsamic vinegar. Toss to coat and begin plating your beautiful side dish.
Line the a serving dish with the bed of sautéed spinach. Next add the potatoes. Spoon over the creamy cheese sauce and top with the crispy bacon bits.
Simply divine! I hope you enjoy this gourmet twist on a loaded baked potato. 🙂