Hasselback Potatoes are a fantastic side dish. The outside is crisp, but the center remains creamy and soft. Can easily be cooked in a Dutch oven or foil.
Smashed and Stuffed Potatoes
Smashed and Stuffed Potatoes make for a great appetizer or side dish. Golden potatoes are cooked, smashed, and then topped with cheese and bacon.
The trick to these extra delicious potatoes is boiling them in salted water first, until nice and tender, then crisping them in the oven. If you don’t have an oven available, you can also fry them in a heavy Dutch oven.
Tasting just like a stuffed baked potato, your friends and family won’t be able to resist these smashed versions. You can also load them up with any of your other favorite baked potato toppings.
1 pound small yellow potatoes
salt and pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
1/2 cup sour cream
1/4 cup fresh chives
Preheat the oven to 450 degrees F (232 degrees C).
Place the potatoes in a large pot of salted, boiling water and cook until fork tender, about 15 minutes. Drain well.
Transfer the potatoes to a baking sheet lined with baking paper. Smash each potato with the back of a large spoon. Brush the potatoes with oil and sprinkle generously with salt and pepper.
Sprinkle each potato with the cheeses.
Bake in the oven until crisp and the cheese is melted, about 20 minutes.
To serve, sprinkle each potato with bacon, sour cream, and chives.