Easy peasy! Today’s delicious recipe is the epitome of easy, and OHHHH so delicious. These little smashed bombs of happiness are supposed to be a “side”, but if you’re anything like me, they can quickly become a main dish. Or, you’ll just eat them like they’re a main dish and then ALSO eat your main dish. No judgement here!
Potatoes have gotten a bad rap in the past few years, since they are high in carbohydrates and everyone seemed to be on a low-carb diet of some sort; however, I am a firm believer that if it comes from the ground, it’s gotta be good for you. Potatoes have a truckload of potassium, vitamin C, B6 and even iron. Oh, and a great source of fibre. Sold yet?
Now that I’ve proclaimed the health benefits of the potato, let’s coat them in some bacon grease, bake them, smother them in sour cream, and top them with bacon and cheese, shall we? Mmm k.
I’ve made these smashed potatoes with both red potatoes and yellow, and while both were delicious, the yellow variety seemed to have creamiest consistency once baked.
The first thing you’ll want to do is give the potatoes a little bath in boiling water for about 15 minutes, or until they’re fork tender. While the potatoes are cooking, fry the bacon in a pan until just crispy. Remove the bacon, but reserve some (a couple tablespoons) of bacon grease. Once the potatoes are done cooking, drain them, pat them dry and then roll them around in the bacon grease – if you’re not a fan of this idea, you should stop reading now. Hah! But really, the bacon grease just adds the best flavour; although, you could totally just use olive oil too.
Use a fork to gently flatten the potatoes, then bake them for about 15 minutes.
NOW for the fun part. Add some cheese, and pop the potatoes back into the oven for a bit (5 minutes). Take them out, slap a dollop of sour cream on each potato and top them all with some crumbled bacon and dill, or chives. Now just TRY to stop eating them. Or don’t. 🙂
These little patties of deliciousness are the best – they’ll want to be beside every piece of meat you grill.
Smashed and baked crispy baby potatoes loaded with cheese, sour cream, crumbled bacon and dill. You’ll make them for a side and end up eating them as a main!
- 1 bag (1 1/2 lbs) baby potatoes*
- 3 slices bacon, uncooked
- 1 cup cheddar cheese, shredded
- 1/3 cup sour cream
- 1–2 tbsp dill
- salt and pepper, to taste
- Place the potatoes in a large pot covered with 1″ of water. Bring the pot to a boil over medium-high heat and cook the potatoes for 15-20 minutes, or until the potatoes are just fork-tender. While the potatoes are cooking, place the bacon in a large pan over medium-high heat and cook the bacon until crisp. Remove the bacon with a slotted spoon to a separate plate lined with paper towel, reserving about 2 tablespoons of the grease*. When the bacon has cooled, crumble the strips into a small bowl.
- Preheat the oven to 450 F. Drain the potatoes, and pat dry with a paper towel. Place the potatoes in the pan with the reserved bacon grease, and roll them around until they’re coated. Line the potaoes up on a large rimmed baking sheet, about 2″ apart. Using a fork, gently press down on each potato to “smash” it. Bake the potoates for 12-14 minutes.
- Remove the potatoes, and sprinkle the cheese evenly over all of the potatoes. Place the potatoes back into the oven for about 5 minutes. Remove the pan, and add a dollop of sour cream on each of the potatoes. Top with the crumbled bacon and scatter evenly with dill. Sprinkle with potatoes with salt and pepper, if desired.
- I prefer yellow potatoes, but I’ve used red successfully. If you can find mini Yukon-gold potatoes, these would be ideal!
- If you prefer not to coat the potatoes in the bacon grease, you can use 2 tbsp of olive oil instead.
Tried this recipe? Snap a picture and post it on Instagram using #loveinmyoven so I can see your creation!
Like your veggies loaded? You’ve gotta try my pepper poppers next!