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Loaded Smashed Potatoes

I fell in-love with my Garlic Smashed Potatoes, I needed more.  What to do, what to do?  Add bacon of course!  You don’t need a lot of bacon to get its delicious flavour.    This recipe is everything amazing about a potato skin only smashed 😊

Serves 4-6

Coarse salt

4 Large russet potatoes with skin on, cooked

1 tbsp extra virgin olive oil

¼ Cup fat free sour cream

1 Medium tomato, diced

2 Slices of cooked bacon, crumbled

2 Green onions, chopped

(Fine) salt

Pepper

Preheat your oven to 425.

Throw a pinch of coarse salt evenly across the bottom of a nonstick baking sheet pan and place the potatoes on top of the coarse salt.

Gently crush the potatoes using a potato masher or fork until it’s about ¾ inch thick.

Evenly drizzle the olive oil over each smashed potato.

Bake for 20-25 minutes, until the potato edges are crispy and delicious.

Top each potato evenly with the sour cream, tomato, bacon and green onion; season with fine salt and pepper.

Serve immediately!

Notes:

  1. I cooked my potatoes in the microwave, just pressed the ‘potato’ button 4 times for 4 potatoes!
  2. This would be a great way to use up leftover potatoes.
  3. You can boil the potatoes too.
  4. You can use any potato of your choice in place of russet.

loaded-smashed-potato-recipe

 

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Loaded Smashed Potatoes
Print Recipe
I fell in-love with my Garlic Smashed Potatoes, I needed more. What to do, what to do? Add bacon of course! You don't need a lot of bacon to get its delicious flavour. This recipe is everything amazing about a potato skin only smashed 😊
Servings Prep Time
4-6 5 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
20 minutes
Loaded Smashed Potatoes
Print Recipe
I fell in-love with my Garlic Smashed Potatoes, I needed more. What to do, what to do? Add bacon of course! You don't need a lot of bacon to get its delicious flavour. This recipe is everything amazing about a potato skin only smashed 😊
Servings Prep Time
4-6 5 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 425.
  2. Throw a pinch of coarse salt evenly across the bottom of a nonstick baking sheet pan and place the potatoes on top of the coarse salt.
  3. Gently crush the potatoes using a potato masher or fork until it’s about ¾ inch thick.
  4. Evenly drizzle the olive oil over each smashed potato.
  5. Bake for 20-25 minutes, until the potato edges are crispy and delicious.
  6. Top each potato evenly with the sour cream, tomato, bacon and green onion; season with fine salt and pepper.
  7. Serve immediately!
Recipe Notes
  1. I cooked my potatoes in the microwave, just pressed the ‘potato’ button 4 times for 4 potatoes!
  2. This would be a great way to use up leftover potatoes.
  3. You can boil the potatoes too.
  4. You can use any potato of your choice in place of russet.
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