Loaded Smashed Potatoes with Cheddar, Bacon, and Creamy Dip

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Start by boiling new potatoes in salted water for about 12 minutes, until fork-tender.

Drain the potatoes and let them cool for a few minutes.

Smash the cooled potatoes using the bottom of a cup or a burger smasher, leaving them slightly chunky.

Preheat the oven to 200°C (approximately 400°F).

Drizzle a little olive oil over the smashed potatoes and season with salt and black pepper.

Bake the potatoes in the oven for about 20 minutes until they start to get crispy.

While the potatoes bake, prepare a ranch dressing by mixing equal amounts of mayonnaise and sour cream (about half a cup each).

Add garlic powder (about 1/4 teaspoon), dried dill (1 teaspoon), dried parsley (1 teaspoon), onion powder (1/2 teaspoon), a tiny bit of salt, black pepper (1 teaspoon), and Dijon mustard (1 teaspoon) to the dressing mixture.

Mix the ranch dressing and let it sit for about 15 minutes to allow the flavors to meld.

After 20 minutes, remove the potatoes from the oven and top with cheddar cheese, Parmesan cheese, and crumbled bacon.

Return the topped potatoes to the oven for another 10 to 15 minutes until the cheese is melted and bubbly.

Once done, let the potatoes cool for about 2 minutes before serving, garnishing with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens