Cheesy Bacon Smashed Potatoes
Crispy and Loaded Cheesy Bacon Smashed Potatoes with Chives and an avocado crema!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb potatoes (Yukon Gold or Carisma)
- 1 spray olive oil
- 1 pinch Kosher salt (to taste)
- 1 pinch cracked pepper (to taste)
- 2 tsp garlic (or onion powder)
- 1 cup shredded mozzarella cheese
- 1/2 cup bacon (diced)
- 1 tbsp chives (finely chopped)
- 1 avocado (ripe, pitted and mashed)
- 1/2 cup sour cream (or plain, greek yoghurt)
- 1 tsp garlic (minced)
- 1 pinch salt (to season)
Instructions
- 1
Pre-heat your oven to broil (or grill) settings to high heat.
- 2
Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- 3
Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- 4
Spray potatoes lightly with olive oil spray; season with salt, pepper and garlic or onion powder (about 1/4 teaspoon each per potato).
- 5
Broil (or grill) until they are golden and crispy (about 15 minutes).
- 6
While potatoes are broiling, fry the diced bacon until just beginning to crisp; drain fat on a sheet of paper towel; set aside.
- 7
Remove potatoes from the oven; top with the mozzarella cheese and bacon; return to the oven until the cheese has melted.
- 8
Season with a little extra salt and top with chives. Serve immediately wight he Avocado Crema.
- 9
Combine all crema ingredients in a bowl, mix well to combine.