Beazell's Cook Book

Beaz's Loaded Smashed Potatoes

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1/2 lb. new potatoes
1 Tbsp. olive oil
Beazell's Cajun Seasoning to taste
3 - 4 strips bacon
1/4 to 1/2 cup Kraft Colby & Monterey Jack Cheese, shredded
Non Stick Cooking Spray
Optional - 1/4 cup Daisy reduced fat sour cream

You can either boil the potatoes in water on the stove for about 15 – 20 minutes or you can place them on a microwave safe plate and nuke them about 5 minutes; or until they are tender to the touch.

Meanwhile cook (I prefer to bake my bacon at 375 F for about 20 minutes.) and eat half of a piece of bacon now and crumble the rest.

Place the potatoes on a greased baking sheet. Spray a potato masher with nonstick cooking spray. Then, smash each potato by pressing down on them. Any little pieces of potato that stick to the masher, you have my permission to lick this off when you're completely finished.

Brush the potatoes with olive oil, season with Beazell's Cajun Seasoning and bake them on the middle shelf of a preheated 450 degrees F oven until golden brown and crispy on top, about 12 - 15 minutes.

Sprinkle the cheese onto the potatoes and broil for a minute to melt the cheese. Remove from oven and top with crumbled bacon and sour cream.

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