Loaded Smashed Potatoes
15 medium red-skinned potatoes, washed
1/3 cup sour cream
2 Tbl. butter
1/4 sharp cheddar cheese, grated
1/2 cup Colby cheese, grated
1/2 cup scallions
2 slices thick-cut bacon
salt and pepper, to taste
Fill a pot with water and set it on high.
As the water boils, cut the red-skinned potatoes in half and then cut them in half again, so you’ve got nice quarters.
Cut the thick-cut bacon into quarter-inch sticks. (If you’re using regular bacon, go with half-inch strips.)
While you’re at it, might as well chop those scallions now and set them aside until the last step.
Cook the Potatoes
It’s pretty impossible to screw this up.
Boil the quartered potatoes for 15 minutes, until they’re fork tender. Do not undercook them.
Reserve about a cup of the cooking water, before draining the potatoes.
How To Get Crispy Bacon
An easy trick: put your pan on medium-high heat, then add the bacon and a small amount — like 1/4 cup — of water, which will help render the fat out of the pork as it evaporates.
Drain the Bacon
See? Crispy bacon. Place the bits on a paper towel and set aside with the scallions for the final step.
The potatoes should be done right about now.
Cook the Potatoes, Again
To really bring out the rich potato flavor, take your drained potatoes and put them back in the pan on medium heat, stirring so they don’t stick.
When they’ve dried out a bit — no need to cook them more than five minutes — turn off the heat and stir in the butter.
Now’s a good time to add some salt and pepper.
Add the Sour Cream and Both Cheeses
Smash the potatoes against the sides of the pan with a wooden spoon, working in the cheese and sour cream. (The potatoes should give way very easily.) If they’re too thick, add in some of the reserved cooking liquid.
Hot Potato Time!
Top the potatoes with the chopped scallions and bacon bits. Add a bit more black pepper.
Serves about six folks as a side dish.