Loaded Smashed Salt Potatoes

Jennifer Morrisey Recipe

By Jennifer Morrisey Jmorrisey

10 Min
25 Min

Salt potatoes are a regional specialty of Upstate New York, usually served in the summer when the young potatoes are first harvested. In the Central Upstate New York region you can find small potatoes for salt potatoes packaged by the bag along with packages of salt. My hubby loves salt potatoes, I however am never sure what to do with the left-overs. When I was trying to think of ways to use them up I remembered the awesome Irish Nachos we had at a restaurant, these never last long at picnics, and I think they are better this way than the first time around

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cold cooked leftover salt potatoes
1 c
shredded chedder cheese
5 slice
cooked bacon, crumbled
1 small
sweet onion, diced
1 small
can, sliced black olives
1 pkg
cherry tomatoes, chopped
jarred sliced, hot peppers
sour cream

Directions Step-By-Step

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.
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.
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”.
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.
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!
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!

About this Recipe

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Jun 11, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef
Diane Hopson Smith DeeDee2011
Jun 13, 2012
Oh my!! Does this sound good!! I can see a blue ribbon on these!!! YUM!
Pat Duran kitchenchatter
Jun 14, 2012
OMG what a delicious sounding recipe Jen- I am anxious to try these. Thanks for sharing the recipe- never heard of this style potato before are they real salty?
Jennifer Morrisey Jmorrisey
Jun 14, 2012
Thank you gals!! Pat- They can pack a salty punch, I usually cut way back on the amount of salt used in the boiling water, but I am pretty sensitive to it! My grandmother used to say they were only good if you could see a white crust on the skin of the potato after it was boiled. Salt potatos are such a summer staple in New York state, I was shocked to learn they are actually a pretty regional food, LOL I have no idea what else you would serve with a chicken BBQ dinner..
nellie rickey jus4nan
Jun 14, 2012
jennifer ..lol..never heard of such a thing...but new yorkers are human and seemed to have survived..lol..these look amazing and salt or no they are really a good thing to try..thanks for opening up a regional fav..
nellie rickey jus4nan
Jun 14, 2012
now I get it....Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues. In the Central New York region where they are the most popular, potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt.[1]

As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier.[1] The standard recipe calls for one pound of salt for every four pounds of potatoes.[2]
Jan 27, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".