These baked potatoes are a meal in itself.  Perfect for a lunch too and to use up leftover baked potatoes.

OMG are these loaded smashed potatoes delicious!  I had friends over for dinner a few nights ago and had a mini buffet of sorts with 2 entree choices.

I decided to make these to go with the crispy cajun chicken that I’d made for the young folks that came.  Turns out I didn’t make enough of these (6) since the adults all wanted them as well–along with THEIR roast beef!

These potatoes pack plenty of flavor–you have cheese, souped-up sour cream (and yes, low/no-fat is OK here), BACON and green onion.  Did I say bacon? LOL.

Loaded Smashed Potatoes

They are easy to make and they really are a meal when you think about it.

Next time you have any leftover baked potatoes, this should be your go-to recipe! Just remember to cut the “X” in the potato *before* storing in the fridge for a later use.  Funny enough, exposing the potatoes to air will stop any nasty bacteria from growing in them–something I read in Organic Gardening years ago.

Print Recipe Add to Recipe Box Go to Collections

Loaded Smashed Potatoes

These smashed potatoes are a meal in themselves! Great use for leftover potatoes, too.

Prep Time1 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: side dishes

Cuisine: American

Keyword: loaded potato, potato recipe, smashed potatoes

Servings: 4

Calories: 442kcal

Author: Judith Hannemann

Ingredients

• 4 medium russet potatoes or other baking potato
• 1 cup shredded cheddar cheese*
• 3 green onions finely chopped
• 1/2 cup sour cream
• 4 strips crisp cooked bacon diced
• 1 tbsp chopped chives
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil

Instructions

• Preheat oven to 400 degrees F. Pierce potatoes in several places and bake for approximately 1 hour, or until potatoes are done (soft when pinched).
• Mix sour cream with the chives, garlic powder, salt and pepper. Set aside.
• Remove from oven. Place potatoes on a cookie sheet. Cut an "X" on top of each potato. Using a meat mallet, pound down potato until it's about 1/2-inch thick. Brush each potato with the olive oil, making sure exposed skin is coated with the oil. Return potatoes to the oven for about 10 minutes, or until skin is very crispy.
• Remove from oven and place 2 tbs of the sour cream mixture on top of each potato and spread it out a bit. Top each potato with the cheese, dividing equally between potatoes. Sprinkle with diced bacon and return to oven until cheese is melted.
• Top with chopped green onion.

Notes

*I used a cheese blend called "Mac and Cheese Blend" which was a combination of sharp cheddar, American and Swiss. However, plain old cheddar is just perfect if you can't get this combo.

Nutrition

Serving: 1potato | Calories: 442kcal | Carbohydrates: 41g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 639mg | Potassium: 1022mg | Fiber: 3g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 15mg | Calcium: 269mg | Iron: 2mg

Loaded Smashed Potatoes

The post Loaded Smashed Potatoes appeared first on The Midnight Baker.