Smashed Loaded Potatoes
HB-15260 · Hand-built original · American
Baby red potatoes boiled, smashed and baked crisp, then loaded with cheddar, bacon, green onions and French onion dip.
AmericanAppetizer1 hr 40 minServes 10166 kcalGluten-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:10quantities adjust to match
Ingredients
- 2 lb. baby red potatoes
- 3 Tbsp. olive oil
- 1/2 Tbsp. seasoned salt
- 1 lb. bacon, cooked and diced
- 1 bunch green onions, sliced
- 8 oz shredded cheddar cheese
- 8 oz French onion dip
Method
- Heat the oven to 450°F and boil the baby red potatoes in a pot of water for about 25 minutes, until a fork slides in easily.
- Drain the boiled potatoes and let them cool for at least 5 minutes so they hold together when smashed.
- Smash each potato flat with a large fork, keeping it in one piece, and set the smashed potatoes on a baking sheet coated with part of the olive oil.
- Drizzle the remaining olive oil over the potatoes, sprinkle them with the seasoned salt, and bake them for 40 to 55 minutes until deeply crisp.
- Sprinkle the cheddar over the nearly finished potatoes and return them to the oven just long enough for the cheese to melt.
- Top the loaded smashed potatoes with dollops of French onion dip, the diced bacon, sliced green onions and a final scatter of cheese.
Prep: 10 min · Cook: 90 min · Total: 100 min
Nutrition (per serving, where published)
166 kcalCalories
9.2 gProtein
13.1 gCarbs
8.6 gFat
4.6 gSaturates
0.3 gFibre
0.7 gSugars
293 mgSodium
28 mgCholesterol
304 mgPotassium
188 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data