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