Roasted, Smashed and Loaded Potatoes

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Positively and unbelievably OUTSTANDING!

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These are yummy! I will be making these again. Outer skin really crispy with a soft mashed center. They taste like a cross between a twice baked potatoe and a potatoe skin. The first mashed potatoe was a little messy, so I let the potatoes cool a bit and they seemed to stick together better after that. In the oven as directed and came out crispy and tasty.

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Is anything in life better than a smashed & crunchy potato? Yummmmmeeeee! Thank you for this wonderful idea. I saw the show and made them tonight for the baseball game.

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Love the idea of this but it's way too complicated. I boiled the potatoes for 15 minutes, smashed with a spatula, put in oven for 20 minutes, added cheese and put back in oven for 5 minutes. If you don't boil them enough, they will shoot out all over when you try to smash them. The potatoes have to be soft enough. Also, I originally put the Parmesan cheese on the potatoes and then returned them to the oven for the prescribed amount of time. All it did was burn the cheese.

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Innovative concept that has lots of options/potential. At the point you add Parmesan, I added Romano as well then baked for 10 minutes instead of 20 THEN added Mozzarela that I sliced, Oregeno on top of that for another ~8 minutes. Fabulous!

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yum yum good

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They are similar to a baked potato.

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These are delicious. A healthier version of pub grub potato skins but much tastier. I'm making them again this week.

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These were a huge hit at our family dinner. I served them with melted cheddar over the top and sour cream and green onions on the side. Next time I will also serve it with crumbled bacon.

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Great recipe and almost guilt-free. I used just enough olive oil to coat the potatoes, and followed directions to the letter, except I used flat spatula to do the smashing. Substituted plain greek yogurt for the sour cream, and had a very healthy side. Bravo Claire. Everyone just loves them.