Recently I saw a “news” item about a new bacon hot fudge sundae. I agree that most things are better with bacon, but I’m not sure about the sundae. However, I AM certain about this smashed potato idea.
I blogged about smashed potatoes a few months ago, after reading the latest cookbook from the Pioneer Woman Cooks, Ree Drummond. And I’ve read several versions of smashed potatoes on other food blogs. However, just in case you missed the basic instructions, follow the bouncing ball.
One or two small potatoes per person. I like Yukon gold because they’re so moist.
1 TBS olive oil per potato
1 TBS grated parmesan cheese per potato
1/2 cooked bacon per potatoe
2 TBS shredded cheese (yes, you guessed it – per potato.)
Scrub the potatoes and stab each one a few times.
Pop in the microwave for 3-4 minutes or until they’re cooked.
Meanwhile, preheat oven to 400 degrees F.
Place the cooked potatoes on a greased baking dish.
Use a large fork or potato masher to gently smash each potato.
Drizzle about 1 tablespoon of olive oil over the middle of each potato.
Next sprinkle salt and grated parmesan cheese.
Place half of a cooked piece of bacon over each potato.
Top with shredded Matzarella or a cheese of your choice.
Bake about 15 – 20 minutes until the cheese is golden and crispy.
I made the smashed potatoes with bacon for Father’s Day and they were such a wonderful addition to a steak dinner.
Play with your food!