Loaded Smashed Potatoes
Submitted By: Taz
Ingredients:
3 lbs Yukon Gold Potatoes
½ lb Thick Cut Bacon - small chopped
1 Stick Butter - softened
1 (8 oz) package Cream Cheese - softened
½ Cup Half and Half
½ Cup Sour Cream
Kosher Salt to taste
Fresh Ground Black Pepper to taste
2 Cups Sharp OR Extra Sharp Cheddar Cheese - shredded
¼ Cup Chives - fine diced - can substitute green onion if desired
-OPTIONAL GARNISH-
Additional Sour Cream
Preparation:
- Place a medium/large skillet over medium-low heat and add the chopped bacon - Allow the bacon to cook (stirring regularly) for 20-25 minutes or until crispy - Using a slotted spoon, transfer the cooked bacon to a plate or baking sheet lined with absorbent paper until needed
- Peel the potatoes and give them a rinse under cold water - Cut the potatoes into fourths (try to make them all roughly the same size pieces)
- Place the peeled and cut potatoes in a large pot and add enough water to cover the potatoes by 1 - 2 inches - Place over high heat and bring to a boil - Reduce heat to medium-low and cover the pot - Allow potatoes to simmer until fork tender (apx 20-30 minutes)
- Preheat oven to 350ºF
- Drain the potatoes and return them to the pot - Place over low heat - Using a potato masher, smash the potatoes for about 5 minutes until very smooth (you can use a ricer as an alternative)
- Remove from the heat and add the softened butter and cream cheese (both cut into pieces), half and half, sour cream, and ½ tsp of both kosher salt and fresh ground black pepper - Use the potato maser to continue to smash and mix until everything is completely incorporated (if too thick, add a little more half and half to thin)
- Give it a taste and adjust seasoning
- Transfer the smashed potatoes to a large casserole dish or 6-8 (8.5-9 oz) individual ramekins
- Sprinkle the top with the shredded cheese and cooked bacon (evenly divide over the individual servings if using ramekins)
- Place in the top third of the oven and allow to bake until cheese is melted (apx 3-5 minutes)*
- Remove from the oven and sprinkle with the chives/green onion and serve immediately
*
If using individual ramekins, place on a baking sheet for stability - If you wish to make individual
ramekin servings and save them for later:Transfer to the ramekins and allow the potatoes to cool to
room temp, cover with the cheese and bacon, and cover each with aluminum foil - Place in refrigerator
for up to 2 days. To reheat, remove the ramekins from the fridge about two hours before serving (leave
covered) - Preheat oven to 350ºF - Place on a baking sheet and cook in the top third of the oven
(covered) for 20-30 minutes until warmed through and the cheese is melted - Garnish with chives and
additional sour cream if desired
