Ingredients
- •2 lbs baby potatoes or small Yukon Gold, halved
- •3 tbsp unsalted butter, cubed
- •2 tsp kosher salt
- •½ tsp black pepper
- •½ tsp garlic powder
- •For toppings:
- •8 strips bacon, cooked and crumbled
- •1 cup sharp cheddar cheese, shredded
- •½ cup sour cream
- •¼ cup chives, chopped
- •2 green onions, sliced
- •Extra butter for serving
Instructions
1
Preheat sous vide water bath to 185°F (85°C).
2
Place potatoes, butter, salt, pepper, and garlic powder in large vacuum bag or zip-top bag. Seal using water displacement method.
3
Submerge in water bath and cook for 1 h 15 min to 1 h 45 min until very tender.
4
While potatoes cook, prepare toppings—cook bacon until crispy, shred cheese, chop chives and green onions.
5
Remove potatoes from bag and transfer to large serving dish.
6
Gently smash each potato half with a fork to create rustic texture.
7
Top with bacon, cheddar cheese, sour cream, chives, and green onions.
8
Serve immediately while hot, with extra butter on the side.
Notes
- •For extra indulgence, broil for 2–3 min after adding cheese to melt it
- •These can be prepped ahead and topped just before serving
- •Customize toppings with jalapeños, different cheeses, or ranch dressing
Nutrition information
Calories
380 cal
Protein
12g
Fat
22g
Carbs
34g
Tags
loadedparty foodcomfort foodbaconcheese