Triple Cooked Loaded Smashed Potatoes

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Loaded Smashed Potatoes

First boiled, then smashed and baked to crispy perfection these loaded smashed potatoes make an ideal side dish to roasted chicken.

Ask any kid who spent their winters on a pool deck in the 1990’s and 2000’s what kind of food kept them alive and they’ll give you two answers: cup of noodles and baked potatoes. Yes, future Olympians fueled themselves with “junk” and loaded carbs. 

There was probably a solid seven years after I hung up my cap and goggles (due to injury) that I couldn’t stomach eating baked potatoes. Maybe it was the trauma of being frozen on a pool deck for all of those years. I still enjoyed potatoes cooked in other methods, namely mashed or roasted in the oven, but if you put a gigantic russet potato on my dinner plate I suddenly lose my appetite. Anyone else have a similar reaction to certain foods that they once loved?

Maybe love is going a bit far.

Triple cooked loaded smashed potatoes taste just like a baked potato, only better. |

But for the majority of my life, potato dishes have provided comfort to me at moments in life when I’ve needed it most. Sounds silly, but I really do believe that there is such a thing as comfort foods. Snickerdoodles... baked macaroni and cheese... chicken tortilla soup are all what I consider comfort food.

There’s something about the texture and flavor of a properly cooked potato that just melts me inside. Slowly over the years, I’ve found myself craving a fully loaded baked potato with all the fixings I’ve come to love:

Crispy bacon bits

Gooey cheddar cheese

Sour cream




Triple cooked loaded smashed potatoes taste just like a baked potato, only better. |

Is anyone else drooling? It’s six in the morning and I now have baked potatoes on the brain. 

Since a russet potato is, well, ginormous, I’ve switched things up a bit recently. Instead of bringing out the big boys, I opt for new potatoes and something called marbled potatoes, just to offer a variety of shapes and textures.

Does anyone know why they’re called new potatoes? Just wondering the important things in life here.

Anywho, the new potatoes are boiled to a tender perfection, then carefully smashed by some kind of flat object like a potato masher or drinking glass, covered in heaping tablespoons of goodness. I’m talking about diced applewood bacon, garlic herb butter, and cheeeeese. You can substitute new potatoes for tiny red potatoes or even the purple ones, but I find that the purple ones have a tendency to crumble to tiny pieces under the weight of the topping. I like to smash the potatoes, transfer them to a cast iron skillet with some melted butter, just to firm up the bottoms of the potatoes prior to slipping them into the oven. Totally optional.

They don’t take that long to crisp up and turn into a beautiful shade of golden brown, so I usually pop them into the oven while my roasted chicken is on the counter resting about 15 or 20 minutes. 

Triple cooked loaded smashed potatoes taste just like a baked potato, only better. |

Now, it’s important not to smash the potatoes so hard that they fell apart. Part of the greatness to this recipe is the presentation of delivering an entire potato from a baking sheet to a dinner plate where hungry hands can then add any additional toppings they might desire.

Greek Yogurt or Sour Cream

Créme Fraiche 

More buttttahhh

Fresh herbs like chives, scallions, rosemary or thyme

In the words of the great Charles Deetz, you can’t lose! Is anyone else pining away for a potential Beetlejuice sequel or am I alone in the world?

Triple cooked loaded smashed potatoes taste just like a baked potato, only better. |
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Loaded Smashed Potatoes
Triple cooked smashed potatoes are loaded with comforting flavors and make a great side dish to roast chicken.
  • 1 pound small potatoes, such as new potatoes
  • 4 slices cooked bacon, chopped
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 cup cheddar cheese
  • 1 tablespoon minced garlic
  • 4 eggs, optional
  • 2 green onions, green parts only
  • optional sour cream
  • to taste salt and pepper
In a cast iron skillet over medium heat, warm the olive oil. Add the onions and cook until they have begun to caramelize, about 10 minutes. Set aside.In a large pot of salted water, bring the water to a boil and cook the potatoes until tender. About 10 minutes. Drain the potatoes and transfer them to a flat surface, such as a cookie sheet. With a meat tenderizer, carefully smash the potatoes, careful not to break them. Set aside.Preheat oven to 300ºMelt half the butter in a cast iron skillet over medium heat. Add the potatoes and cook until the bottoms just begin to brown. Meanwhile, whisk together the remaining butter, minced garlic, salt and pepper, bacon and cheese. Spoon the mixture over the top of each potato, pushing down with the back of a spoon. Transfer cast iron skillet to the oven, and cook until the cheese has melted and is golden. About 10 minutes. If desired, crack 4 eggs in the center of the pan and cook until desired doneness.Serve immediately with sour cream, green onions, and any other desired toppings.
Prep time: Cook time: Total time: Yield: 4 servings
Triple cooked loaded smashed potatoes taste just like a baked potato, only better. |