Crispy Loaded Potatoes
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- 16 fingerling potatoes
- Olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 4 Cups vegetable oil, for frying
- ½ Cup shredded Cheddar
- ¼ Cup cooked and crumbled bacon
- ¼ Cup creme fraiche or sour cream
- 2 Tablespoons minced chives
Preheat the oven to 350 degrees F.
Thinly slice (not cutting all the way through) the potato crosswise, making sure you don’t cut all the way through the base. Ultimately, you should leave about ⅓-inch base at the bottom in which all of your slices remain attached.
Drizzle the potatoes with olive oil and sprinkle on some salt and pepper. Bake until tender, about 15 minutes.
Using a candy thermometer to keep track of the temperature, heat vegetable oil in a saucepan to 350 degrees F. Fry the potatoes until crispy, 2 to 3 minutes.
Load the potatoes with the shredded cheese and place in the oven for a few minutes until melted. Top the potatoes with crème fraîche, bacon, chives, and more sea salt.
Calories Per Serving479
Folate equivalent (total)32µg8%
The ingredient list for these out of this world Crispy Skin Baked Potatoes is the tiniest of tiny! Along with the obvious potato, all you need is some olive oil, kosher salt, and fresh cracked black pepper.
Each ingredient, few as they may be, plays an extremely important roll. Let's talk about the salt first. It is super important to use a grainy flaky salt, it helps to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato.
There is some back and forth on if you should oil your potatoes before baking, and personally, I like to use it! Use a decent quality olive oil, because it will provide flavor, as well as add crispness to the skin. The real key is making sure the potatoes don't have water on them before you oil them, so be sure to give them a good scrub early in the day so you can eat that crispy salty skin at the end.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Crash Hot Potatoes
Crash Hot Potatoes are a lovely twist on the tired old baked potato! They're the perfect combination of crispy, flavorful, and simple.
whole new potatoes (or other small round potatoes)
Rosemary (or other herbs of choice), to taste
- Preheat the oven to 450 degrees.
- Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
- Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan.
- Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.
Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon&hellipand while we&rsquore on the subject, have I ever shared with you that we almost named her &ldquoSydney&rdquo as a nod to her point of origin? In the end, I chickened out, though&mdashI thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I&rsquoll stop there. This is a family-friendly website.
Anyway, I just love Australia. I just tried this side dish last night&mdashit was sent to me by Trish, an Aussie friend/reader, a few weeks ago&mdashand I wound up absolutely loving it. Created by Australian food writer Jill Dupleix, it&rsquos called &ldquoCrash Hot Potatoes&rdquo and has soared to the top of my Favorite Side Dishes to Serve With Big Ol&rsquo Hunks of Beef.
They&rsquore so simple, it&rsquos terrifying. Well, not terrifying&hellipbut almost. They&rsquore a lovely twist on the tired old baked potato, and they perfectly embody a quality I always strive to achieve in my cooking: Flavorful, Crispy Surface Area. I&rsquoll go into that principle more in a separate post, but just know I&rsquoll be pontificating about Flavorful, Crispy Surface Area soon. And I&rsquoll make you a believer.
For now, though, let&rsquos take a chill pill and make Crash Hot Potatoes! Thanks, Trish from Australia, for sharing it.
The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. I&rsquom using Rosemary.
Begin by bringing a pot of salted water to a boil.
Add in as many potatoes as you wish to make, and cook them until they&rsquore fork-tender. And yes, I realize my pot is a little full, but listen: my boys filled my large dutch oven with a combination of dog food, potting soil, and gravel yesterday, and then they placed it on top of our garage. I have to learn to make do around here.
Oh! And I&rsquod like to officially announce that as a result of my boys&rsquo repeated attempts to dig to China, I no longer have any spoons in my kitchen. You heard me. Send spoons ASAP, please. We have cereal to eat.
Next, generously drizzle olive oil on a sheet pan.
This will mean the difference between the potatoes sticking and not sticking, so don&rsquot be shy here.
When the potatoes are tender, place them on the cookie sheet&hellip
&hellipGiving them plenty of room to spread out.
Next, grab your potato masher and gently press down on the potato until it slightly mashes&hellip
Then rotate the masher 90 degrees and finish flattening it. Of course, you don&rsquot want to absolutely smash it into the pan&mdashyou want it almost to resemble a cookie.
Repeat until all are flattened. And really, I don&rsquot know why you couldn&rsquot use the bottom of a glass for this step if you don&rsquot have a potato masher. The surface might not be as textured and interesting, but I think it still might work.
Next, brush the tops rather generously with olive oil.
And if you could please use a pastry brush that looks as bad as, or worse than, this, that would be great. I&rsquoll sleep better tonight.
Look, I USE the stuff in my kitchen. I can&rsquot be bothered with making sure it&rsquos polished and perfect.
*Here endeth the rationalization.
Next, grab some Kosher salt. You can use regular salt, but I&rsquod really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.
Remember: potatoes need salt. Don&rsquot skimp!
Be ye ever as generous with fresh ground black pepper.
Now, you can grab some chives&hellipor thyme&hellipor whatever herbs you have available. I had this in my garden&mdashthe same garden that&rsquos been pummeled by hail, wind, and rain for the past month. Let&rsquos observe a moment of silence for all gardens in Middle America.
Whatever herb you use, just chop it pretty finely and sprinkle over the top.
- 6 russet potatoes
- 12 strips bacon
- 1 pound broccoli florets
- ¾ cup diced red bell pepper
- ½ cup water
- 1 cup sour cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups grated Cheddar cheese
- 8 green onions, chopped
Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Crispy Loaded Potato Stacks
Before we get into more details of these loaded potato stacks, I think I have to tell you a little bit about my cooking style. So my cooking style is easy, quick, and delicious meals the entire family will enjoy. I thought I should explain that because these crispy loaded potato stacks look fancy, but let me tell you, friends, they are so easy! I have seen them all over Pinterest and thought they took way too long, and I’m here to say – nope, not hard at all.
So what makes these crispy loaded potato skins stand out over dicing them and loaded them up? Each way takes almost the same amount of time with the same cooking temperature. I think these loaded potato stacks are fancier-looking and prettier to eat. The best part, you can even serve them as an appetizer because they are so poppable. I may have eaten way too many when taking the photos. Oops! If you decide to serve them at a party, I would recommend doubling or even tripling the recipe.
If you LOVE potatoes, I also recommend making our loaded potato casserole (always a favorite and a popular dish) or our garlic parmesan pan roasted potatoes!
Since these potato slices have to be around 2mm thick, I recommend also using a mandolin. I thought I had one laying around, but I didn’t. I used a very sharp knife instead, and it did take a little longer than using a mandolin. Either way, still easy!
Before we get to the recipe, I should mention it’s best to pre-cook your bacon ahead of time because you will need at least three slices diced for the middle of the potatoes. We can never have enough bacon of cheese, right? Once they are finished baking, you can load them up with your favorite toppings. I used sour cream, more bacon, and green onions. Seriously, so good!
Technically yes. You can use the microwave to “bake” your potato and then add toppings to your steaming potato. However, keep in mind you won’t get that same crispy exterior you would with the oven. If you’re making more than one at a time, it’s also probably easier to toss them all in the oven and walk away for the hour, rather than standing at the microwave. In a nutshell, stick with the oven method if you can help it!
- Choose wisely. This is especially true when you’re serving a crowd, you want to pick nice-looking potatoes. Smooth, clean, and without any offshoots (those things that start to poke and grow out of potatoes – some people call them eyes).
- Clean the skin. The skin can be eaten too, so make sure to scrub it clean.
- Season the outside. Make sure to brush the potato with olive oil and sprinkle it with kosher salt. It gives the skin a great flavor.
- Pierce the skin. Poking holes in your baked potato allows for the steam to escape and helps avoid exploding potatoes (yes, that’s a thing).
- No foil needed. You may have seen potatoes wrapped in foil in order to bake them, whether in the oven, on the BBQ, or over a campfire. This method works if you’re baking a potato and trying to soften the skin. But to get the extra crispy skin sturdy enough to hold everything, you don’t need to wrap it in any foil.
- Create an opening. Use your fork to break apart the potato before adding your toppings.
Place a rack in center of oven preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes. Transfer to a small bowl, finely grate garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper season with salt.
Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.
How would you rate Crispy Smashed Potatoes with Walnut Dressing ?
I made these within a couple days of watching Molly make them on BA, the recipe just looked so good and so interesting. Wow, so amazing, so much flavor. I ordered Aleppo chili flakes and made them again, and did the recipe exact. What a lovely pepper, mild, but so much flavor. These were a big hit with my guests last night. Golden raisins, Aleppo chili, anchovy and walnuts. sounds odd, but really wonderful! Who knew? Thanks for expanding culinary horizons Molly!! Bravo
Delish! This dish was a huge success in my household. So many good flavors and textures. However, I did add less salt when boiling the potates than what it called for. Will make it again!
This has the best flavor! I crave the garlicy, anchovy walnut sauce. I love to serve these potatoes with a simple tri tip roast. Everything just melds together perfectly.
These are so yummy we just cannot stop eating them! The dressing is addictive & combined with the sour cream it's out of this world. I smash the potatoes individually with a mason jar which is a bit tedious but worth the extra time to get them to a consistent thickness. Have made this several times now & is definitely on my list of go to recipes.
So delicious! I prepared with small red potatoes, out walnuts and replace sour cream with coconut cream, it was delicious!!
Delicious!! Made it with short ribs instead of mashed potatoes. Huge hits.
i made this for Christmas Eve dinner and it was a hit. Everybody was a bit skeptical about the anchovy-walnut-raisins combo but it really blew our minds how tasty it was. 10/10 would make again.
These were really delicious! I would probably increase the amount of raisins, OR substitute in a drizzle of honey (hot honey would be great here) on top of the finished platter. I think it could use a slightly increased amount of sweetness to balance the umami-spicy-salty flavors. Additionally, don't be precious with the seasoning - the amount of salt in the recipe for the boiling is perfect, and Iɽ add a generous amount between smashing and roasting.
I made this dish for a large group of people at a party. Months later we were attending another party with same people and many, many of them requested this dish. They clearly remembered it and with good reason. Crispy and creamy potatoes, covered in the amazing fragrant sauce. I used creme fraiche instead of sour cream but otherwise played by Molly’s advice. Splendid recipe.
Everything about this recipe is perfection. We couldn't stop and couldn't believe a funky combo like this existed and was so damn good! Had to sub anchovies for a tablespoon of capers (vegetarian). Only advice is larger potatoes will need at least 20-25 mins to get the texture you want for smashing easily without breaking.
These were SO GOOD. The potatoes were perfectly crispy on the outside and tasted like little bites of heaven. I was scared the walnuts and anchovies wouldn't work with the raisins, but it was amazing. The sour cream added the perfect amount of creaminess with the walnut dressing. Iɽ make these again in a heartbeat.
I'm not totally sure what all the hype is about! I really wanted to love this and tried it out today on a test run before Thanksgiving. It's fine but it didn't really impress any one in my family or me and it didn't make the cut for Thanksgiving. It's definitely not bad, it just fell a little short in my opinion compared with all of the rave reviews that are posted.
This recipe is the reason why I now keep anchovies stocked at all times. I crave these potatoes like some crave chocolate.
OMG, I thought my husband was mad wanting to cook this. It was totally delicious and we will cook again and again, we will trim own the pepper for our tastebuds apart from that amazing, thank you Molly
We Love the Tats! I make this one a month or more and nothing but raves. As all recipes I try to do the first round exactly like is written, but I cannot get Aleppo Pepper where I am. So we tweak and try other things to try to see what's good. These are remarkably easy, quick, but do you take multiple pans to fix. You do have a lapse time though and can make coe company, clean and do a final heat and serve. Once I overdid the anchovy's though.
Let&rsquos load them up!
Fill the potatoes with bacon and cheddar cheese. Return to the oven for another 5 minutes or until the cheese is melty.
Remove and top with sour cream and garnish with chopped green onions.
Can&rsquot you just see yourself serving these delicious potato skins at your next party? I mean, everyone loves cheese and bacon.
Think of them as really awesome adult french fries!
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- 11 ounces baby Yukon Gold potatoes (about 8 [2-inch] potatoes)
- 1 teaspoon olive oil
- 2 center-cut bacon slices
- 1 1/2 tablespoons chopped fresh chives
- 1/2 ounce finely shredded reduced-fat Cheddar cheese (about 2 Tbsp.)
- 2 tablespoons reduced-fat sour cream
- 1/8 teaspoon kosher salt
- Calories 199
- Fat 7g
- Satfat 3g
- Unsatfat 2g
- Protein 7g
- Carbohydrate 26g
- Fiber 4g
- Sugars 3g
- Added sugars 0g
- Sodium 287mg
- Calcium 8% DV
- Potassium 1% DV