Loaded Smashed Potatoes – Bacony, Buttery, Cheesy was inspired by a facebook meme. No real directions were needed, but next time I’ll make one important change. I used red potatoes, but in the future will use either Yukon Gold (link on how to grow them!) or fingerling potatoes. Yukon Gold potatoes have a much thinner skin and break easily. I had to cut an X in the top of each of the red baked potatoes, and smashing them down with the potato smasher wasn’t easy. Other than that, everything about the taste of these Loaded Smashed Potatoes was perfect. 😃

Loaded Smashed Potatoes

• 1 bag of fingerling potatoes or 1 large Yukon Gold potato per person
• 2 tbsp. jarred minced garlic
• 1 stick butter
• 1 bag of real bacon bits
• 2 cups shredded cheddar cheese
• Salt & pepper
• Sour Cream, optional
• Chopped chives, optional

Preheat oven to 375°F. Cover a baking sheet with foil for easier clean up.

Wash and dry the potatoes. If using the fingerling potatoes, bake 25 minutes or until potatoes are fork tender. If using Yukon Gold or Red, bake 45 minute to 1 hour, or until fork tender.

Using a potato masher, break each potato open and smash down. Sprinkle with salt and pepper.

Melt butter and stir in minced garlic. Drizzle spoonfuls over each potato.

Sprinkle about 1 to 2 teaspoons of bacon bits on each potato followed by 1 to 2 teaspoons of cheese.

Return to oven for 10-12 minutes, or until cheese is nicely melted. Serve with dollops of sour cream and a pinch of chives, if desired.

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Happy eating! 😊