Sunday, November 17, 2013

Smashed Baked Potatoes

Who doesn't love a good baked potato? Now what about a teeny tiny adorable loaded baked potato? I've made smashed potatoes before, but I decided to take it to the next level...add bacon. Bacon as you know is scientifically proven to make ANYTHING taste better. Okay, that's not entirely accurate, but let's just go with it.

Start with any small potato you can find. I've used baby reds, fingerlings and today used baby dutch yellow potatoes. I prefer the taste of the fingerlings and baby dutch to the baby reds, but you can certainly use which ever potato you'd like.

I grabbed five potatoes per person. This will depend on the size of the potatoes of course. You can also use a handful of potatoes per person. Start by bringing a pot of water to a boil and adding the potatoes. Boil for 10-15 minutes or until fork tender. You want to be able to easily poke the potatoes with a fork with minimal resistance.

Remove the potatoes and place them on a foil lined or lightly greased baking sheet. Take your fork and gently smash each potato. Some of them may fall apart a little, but they will still taste equally delicious.

At this point you can add whatever toppings you'd like, but today, we're making loaded baked potatoes! I sprinkled each potato with a little bit of salt, pepper, rosemary and sage. I then added some chopped bacon. You can cook off a few slices of bacon and finely chop, or you can be lazy like me and use REAL bacon bits.

Put the potatoes in the oven at 400 degrees Fahrenheit. Bake for about 10 minutes then top with parmesan cheese.

Bake for an additional 5 minutes, or until cheese is melted.

Gently scoop the potatoes off of the baking sheet, like I said before, some may fall apart. Top with plain greek yogurt (or sour cream). You may also add fresh chopped chives, but I didn't have any on hand.

Smashed Baked Potatoes
5 baby dutch yellow potatoes per person (or one handful other small potatoes per person)
chopped bacon
parmesan cheese
plain greek yogurt (or sour cream)

Boil potatoes for 10-15 minutes or until fork tender. You want the fork to easily poke the potato. Preheat oven to 400 degrees Fahrenheit. Place potatoes on a foil lined or lightly greased baking sheet. Gently smash each potato with a fork. Sprinkle a pinch each of salt, pepper, rosemary and sage over each potato. Top with a pinch of chopped bacon.

Bake potatoes for 10 minutes. Top with a pinch of parmesan cheese and bake for an additional 5 minutes. Remove from oven and top with plain greek yogurt (or sour cream). You may also top with fresh chopped chives.

1 comment:

  1. Oh my goodness those look delicious! I will so be making these this week! :)