Cheesy Smashed Potato Bake
Crispy-edged smashed potatoes baked with garlic butter, sour cream, and a double-cheese topping
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INGREDIENTS
Potatoes
- 3 lb baby Yukon Gold potatoes
- 2 tsp kosher salt
- 1 tsp black pepper.
Garlic butter and seasoning
- 4 tbsp unsalted butter melted
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp smoked paprika
- salt to taste.
Cheesy topping
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 6 slices bacon cooked and crumbled optional
- 1/4 cup sliced green onions
- fresh parsley for garnish optional.
INSTRUCTIONS
Boil and smash
- heat oven to 425 F and grease a 9x13 inch baking dish
- add potatoes to a large pot and cover with cold water then add 2 tsp salt
- bring to a boil and simmer until fork tender 15 to 20 minutes then drain well and let steam dry 5 minutes
- spread potatoes in the baking dish and smash each to about 1/2 inch thick using a potato masher or the bottom of a glass.
Season and bake
- mix melted butter olive oil garlic and smoked paprika then brush or spoon over the smashed potatoes and season with pepper and a little extra salt if needed
- bake until edges are crisp 20 to 25 minutes
- whisk sour cream and heavy cream then spoon over potatoes and top with cheddar Parmesan and bacon if using
- bake until cheese is melted and bubbling 10 to 15 minutes then rest 5 minutes and finish with green onions and parsley.
Notes
1. Choose similarly sized small potatoes for even cooking; for extra crispness use convection if available and let potatoes steam dry before smashing; swap Greek yogurt for sour cream or use half and half instead of heavy cream; use mozzarella Monterey Jack or pepper jack for part of the cheddar; make vegetarian by skipping bacon and adding sautéed mushrooms or roasted peppers
Nutrition
Calories: 420kcal | Carbohydrates: 36g | Protein: 14g | Fat: 26g