Loaded Smashed Potato Bites Recipe | Mary DiSomma

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: bacon bits

Turkey bacon is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a similar cooking profile.

Bring a large pot of water to a boil.

Add 2 lb of multicolored potatoes to the boiling water and cover.

Simmer the potatoes for about 12 minutes, checking for doneness with a pairing knife.

Once done, drain the potatoes and run them under cold water to stop the cooking process.

Let the potatoes cool for about 10 minutes.

Make an 'X' on one side of each potato, piercing through the skin.

Place the potatoes cut side down and gently press down with a spatula to smash them.

Drizzle 2 tablespoons of olive oil over the smashed potatoes.

Preheat the oven to 425°F (220°C).

Bake the smashed potatoes in the preheated oven for about 12 to 15 minutes.

Flip the potatoes over and bake for another 15 minutes until crispy.

Prepare the topping by mixing 16 oz of sour cream with chopped green onions (saving some for garnish), 2 cups of shredded cheddar cheese, 12 oz of bacon crumbles, and a dash of hot sauce.

Season the mixture with salt and black pepper to taste.

Once the potatoes are done roasting, fill them with the topping mixture.

Garnish with remaining green onions and bacon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens