Cheesy Garlic Smashed Potatoes {New and Improved}

These delicious potatoes broken with garlic cheese are one of the best garrisons! They are made from beginning to end in a pan. So easy!

These new and improved shattered potatoes are one of my garrisons. I mean, how can you be wrong with potatoes + butter + cheese + garlic + bacon, right?

Broken pan pan

This recipe is brilliantly easy (and quite bad hands) thanks to the almighty pan.

Here explains how to do them:

1. Spread the small potatoes on a greased half -leaf tray, cover with aluminum foil and bake until tender.
2. Smash Taters and Sazone with salt and pepper.
3. Ride with garlic butter
4. Cover with grated cheese and bacon.
5. Baked back until the cheese melts and the bacon is sizzling.
6. Cover with chopped green onions or chives.
7. Serve immediately and prepare to fall in love immediately from these potatoes.

A note about the potatoes: Any variety of potatoes can be used. Be careful not to overload the pan. There must be ample space between the potatoes. If the pan is too full, there will be no room to crush them.

Some additional tips

• Bacon: Fully cooked bacon works as a dream in this recipe, since it does not require prior cooking. Simply cut it into pieces and dispersed by the potatoes. It wrinkles in the oven. However, if you don’t have completely cooked bacon, you can use raw bacon. Ask for pieces and cook in a pan until it is cooked but not super crunchy (since it will cook a little more in the oven with the potatoes). Drain the fat before using.
• Potatoes: Instead of baking the potatoes in the pan, you can boil the potatoes in water until they are tender, drain and transfer to a half -leaf tray to finish the recipe. (I prefer to bake them in the pan, since it means a fans less to wash!)
• Cheese: I know that the merits of freshly grated cheese assault (much). It melts better and is preferable in almost all “grated or grated cheese” situations. However, for the sake of complete dissemination, for this recipe, I often reached the cheese previously removed. Because the potatoes, bacon and crispy cheese and sizzle a little in the oven, I discovered that it works as well as freshly grated cheese.

What to serve with these magical potatoes

Yum, Yum, Yum. These cheesy of broken garlic potatoes are so good.

They are one of my favorite garrisons only for my family … but I also do them all the time when feeding the company Oa dinner to other people, because they are always a success!

They are delicious along with some of our main favorites:

Potatoes broken with cheese garlic

Produce: 8 portions

Preparation time: 25 minutes minima

Cooking time: 55 minutes minima

Total time: 1 hour hour 20 minutes minima

• 2 ½ to 3 pounds Small potatoes (any variety)
• Salt and pepper, to taste
• 3 tablespoons melted salty butter
• ½ teaspoon garlic powder
• 1 to 2 Cups grated cheddar cheese or a mixture of Monterey Jack/Cheddar
• 8 slices Precooked bacon, chopped (see note to use raw bacon)
• 2 to 3 tablespoons Finely chopped green onions or onion

Chef modePrevent your screen from getting dark

• Preheat the oven at 400 degrees F.

• Slightly grease a half -leaf tray (baking tray with a large edge) and spread the potatoes in a uniform layer through the pan. There must be a lot of space between the potatoes. If the pan is too full, there will be no room to crush them after bakeding.

• Cover with aluminum foil and bake for 40 to 45 minutes until the potatoes are tender when they are drilled with a knife or fork.

• Use a potato crusher to crush the potatoes. Depending on how you want them, you can really lean on it and crush them, or you can crush slightly so that the potatoes remain thicker.

• Seed slightly with salt and pepper. Stir the melted butter and garlic powder. Sprinkle on the top of the potatoes.

• Sprinkle uniformly with cheese and bacon. Return to the oven and bake until the cheese melts and the bacon is sizzling.

• Cover with chopped chives or green onions and serve immediately.

Bacon: Fully cooked bacon works as a dream in this recipe, since it does not require prior cooking. Simply cut it into pieces and dispersed by the potatoes. It wrinkles in the oven. However, if you don’t have completely cooked bacon, you can use raw bacon. Ask for pieces and cook in a pan until it is cooked but not super crunchy (since it will cook a little more in the oven with the potatoes). Drain the fat before using.
Potatoes: Instead of baking the potatoes in the pan, you can boil the potatoes in water until they are tender, drain and transfer to a half -leaf tray to finish the recipe. (I prefer to bake them in the pan, since it means a fans less to wash!)

Author: Mel

Course: Garrison

Kitchen: American

Method: Bake

Service: 1 service, Calories: 305Kcal, Carbohydrates: 25gram, Protein: 9gram, Fat: 19gram, Saturated fat: 9gram, Cholesterol: 42mg, Sodium: 284mg, Fiber: 3gram, Sugar: 1gram

Recipe source: From Mel’s Kitchen Cafe