Cheesy Loaded Smashed Potatoes were inspired by a facebook meme. Ingredients and directions weren’t included, and weren’t really necessary. But next time I’ll make two important changes.
Firstly, I used red potatoes, but now use either Yukon Gold 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 baked red potatoes then smash them down with the potato masher. It was more work than I was anticipating.
Secondly, I used real bacon bits, but they were too chewy. Subsequently, I now use precooked bacon and crumble it myself. I also plop some sour cream on the top of each of my potatoes. However, they don’t need it. Jimmie doesn’t, but I love that stuff!
Cheesy Loaded Smashed Potatoes
Created by Melissa Woolard | Culinary Craftiness
- 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.
Are there any people out there who don’t like potatoes? I love them every which way and can’t think of method of cooking them that I don’t like. My favoritest way is as french fries. I simply must try them everywhere I go. The next best way are as tater tots. The tots on the menu at World of Beer are deep fried, perfectly seasoned, and insanely delicious. Most importantly, they’re a great accompaniment to a blonde and an evening of blog work. 😃