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 😊
Originally posted on 08 November, 2016
A recipe for loaded smashed potatoes; everything amazing about a loaded potato skin… only its smashed 😊
This is what you’ll need
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
This is how you make it
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
Notes:
- 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.
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side 🙂
Other recipes you might like:
Lazy Man’s Potato Skin
(Baked) Texas Roadhouse Potato Skins
Potato Skins
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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 😊
Servings 4-6
Prep Time 5 minutes
Cook Time 20 minutes
Ingredients
- Coarse salt
- 4 Large russet potatoes, , with skin on, cooked
- 1 tbsp extra virgin olive oil
- 1/4 Cup fat free sour cream
- 1 Medium tomato , diced
- 2 Slices cooked bacon , crumbled
- 2 Green onions , chopped
- Fine salt
- pepper
Instructions
- 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!
Recipe Notes
- 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.