Loaded Smashed Salt Potatoes

7
Jennifer Morrisey

By
@Jmorrisey

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

Rating:

★★★★★ 1 vote

Comments:
Prep:
10 Min
Cook:
25 Min

Ingredients

  • ·
    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

How to Make Loaded Smashed Salt Potatoes

Step-by-Step

  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!

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