Smashed Potato Bake

Name: Smashed Potato Bake
Cuisine: American
Ingredients: 2½ pounds small potatoes, about 1½ inches in diameter, preferably a combination of red- and brown-skinned varieties; ¼ cup unsalted butter or Smoked Butter, melted; ¼ cup unsalted butter or Smoked Butter, melted; Kosher salt or coarse sea salt and freshly ground black pepper or Wild Willy’s Number One-derful Rub; Kosher salt or coarse sea salt and freshly ground black pepper or Wild Willy’s Number One-derful Rub; Kosher salt or coarse sea salt and freshly ground black pepper or Wild Willy’s Number One-derful Rub; Kosher salt or coarse sea salt and freshly ground black pepper or Wild Willy’s Number One-derful Rub; 6 ounces mild cheddar cheese, grated, or more to taste; 2 tablespoons minced fresh chives, or more to taste; Sliced pickled jalapeños (optional); Sour cream (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

As some barbecue joints have tried to upscale their image to family dining establishments, the side dishes have become a little more broad-ranging. Kids (or at least our grandkids) like to help make this take on the twice-baked potato.

Ingredients

2½ pounds small potatoes, about 1½ inches in diameter, preferably a combination of red- and brown-skinned varieties
¼

Americas
United States
Side dish
Vegetarian
Gluten-free

Method

Cover the potatoes with water in a large pan, salt generously, and bring to a boil over high heat. Reduce to a simmer and cook until tender when pierced with a fork, about 20 minutes. Drain the potatoes. Place them in a single layer in a 9 × 13-inch pan. Smash each potato lightly with a meat mallet or heavy fork. Expose the flesh but avoid totally squashing them.