Cheesy Smashed Potatoes with Bacon
Crispy, cheesy smashed potatoes with bacon were born out of my love for twice-baked potatoes, but easier and less work.
Servings: 6
Ingredients
- 3 tablespoons olive oil divided
- 2 pounds small yellow and/or red potatoes
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper
- 1 cup freshly grated cheddar cheese
- ½ cup cooked and crumbled bacon about 4 slices worth
- 2 tablespoons freshly grated Parmesan cheese
- 1 green onion thinly sliced
- 1 tablespoon fresh Italian parsley chopped small
Instructions
- Preheat the oven to 425°F. Coat the baking sheet with 1 tablespoon of oil and set aside. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the potatoes.
- Use tongs to transfer the very hot potatoes to the oiled baking sheet. Use the back of a heavy measuring cup to smash each potato. (They should be about 1/4-inch thick.) Drizzle the potatoes generously with the remaining oil and sprinkle with salt, garlic, and pepper.
- Roast for 30-35 minutes, until browned and crispy on the edges. Remove from the oven, and top with cheddar cheese and bacon. Roast an additional 5 minutes to melt the cheese.
- Remove from the oven and top with Parmesan, green onion, and parsley. Serve warm.
Nutrition
Calories: 296kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 1217mg | Potassium: 662mg | Fiber: 3g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 31mg | Calcium: 174mg | Iron: 1mg