Loaded smashed spuds

the perfect side to any meal


  • 10 baby new potatoes, whole
  • Olive oil
  • Salt and black pepper
  • 2 streaky bacon rashers
  • 60g Avonmore Freshly Grated Red Cheddar

To serve:

  • Avonmore Sour Cream
  • 2 spring onions, chopped


1          Preheat the oven to 230˚C/210˚C fan/gas mark 8 and bring a pot of salted water to a boil. Add the potatoes and cook until they are fork-tender.

2          Drizzle a baking tray with olive oil. Place the potatoes on the tray, leaving plenty of space in between them.

3          With a potato masher, gently press down each potato until it’s slightly crushed, then rotate the potato masher 90 degrees and crush again. Brush the tops of each crushed potato generously with more olive oil.

4          Sprinkle the potatoes with salt and black pepper, then bake for 20-25 minutes until they are golden brown.

5          Meanwhile, fry the rashers until crispy. Remove the potatoes from the oven and crumble the rashers over them, then top each one with Cheddar. Return to the oven for 5-6 minutes until the cheese has melted.

6          Spoon a little sour cream onto each potato, scatter with spring onions and serve.

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