Loaded Smashed Salt Potatoes Recipes

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil., Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl., Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese., Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.

Steps:

• 1. Cook Salt Potatoes following the directions on the bag. If you do not have pre-packaged salt potatoes, boil small potatoes in heavily salted water, the usual ratio is (1)one cup of salt to (6)six cups of water. Place potatoes in the pot and bring to a boil, reduce heat and simmer until potatoes are tender but firm.
• 2. Using a potato masher flatten the cooked potatoes. Really there is not much else to say, no fancy foodie term. Just straight-forward potato flattening.
• 3. Arrange your now smashed potatoes in a oven safe baking dish, pack them in tightly so they completley cover the bottom of the pan, I also sprayed my pan with cooking spray, so the cheese would not stick. The size of the dish you use will depend on how many potatoes you have left over. I used two pie sized pans, so the kids could fix up their own potatoes and I would not have to hear, "I don't like all that junk".
• 4. Bake in a 450 degree pre-heated oven, until the potatoes are hot and the edges are golden and crispy. About 20 minutes, for the sized pans I used.
• 5. Once the potatoes are hot and crispy, sprinkle the potatoes with the shredded cheddar cheese and crumbled bacon. Put back into the oven until the cheese is melted, don't go anywhere it happens quick!
• 6. Once the cheese is melted, remove your potatoes from the oven, immediatly sprinkle all the yummy toppings on you would like. We used cherry tomatoes, diced sweet onion, pickled sliced jalapeno pepper, and sliced black olives. Serve hot with sour cream!

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

Steps:

• Fill large pot with warm water. Place on stove over high heat and salt water. Bring to rolling boil.
• Rinse potatoes and pat dry. Cut potatoes into 1/8th and drop into water.
• Cook potatoes until they are fork tender.
• Drain potatoes and place back in cooking pot, return to burner.
• Add Sour cream, chopped green onion, Cheese, half and half, and seasoning.
• Mash potatoes but leave some good sized chunks.
• Enjoy!