Cheesy Bacon Smashed Potatoes

• Gluten free

• Meat

  • 1/2 cup Bacon

• Produce

  • 1 Avocado, ripe pitted and mashed
  • 1 tbsp Chives
  • 1 tsp Garlic
  • 2 tsp Garlic or onion powder
  • 4 1/4 lbs Potatoes

• Baking & Spices

  • 1 Kosher salt and black pepper
  • 1 Salt to season

• Oils & Vinegars

  • 1 Spray of olive oil, light

• Dairy

  • 1 cup Mozzarella cheese
  • 1/2 cup Sour cream

Found on cafedelites.com

Description

Ingredients

• 2 pounds | 1 kg potatoes (Yukon Gold or Carisma)
• A light spray of olive oil
• Kosher Salt and Black Pepper to taste
• 2 teaspoons garlic or onion powder
• 1 cup shredded mozzarella Cheese
• ½ cup diced bacon
• 1 tablespoon finely chopped chives
• 1 ripe avocado, pitted and mashed
• ½ cup sour cream (or plain, greek yoghurt)
• 1 teaspoon minced garlic
• salt to season

Directions

• Pre-heat your oven to broil (or grill) settings to high heat.
• Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
• Spray potatoes lightly with olive oil spray; season with salt, pepper and garlic or onion powder (about ¼ teaspoon each per potato).
• Broil (or grill) until they are golden and crispy (about 15 minutes).
• While potatoes are broiling, fry the diced bacon until just beginning to crisp; drain fat on a sheet of paper towel; set aside.
• Remove potatoes from the oven; top with the mozzarella cheese and bacon; return to the oven until the cheese has melted.
• Season with a little extra salt and top with chives. Serve immediately wight he Avocado Crema.
• Combine all crema ingredients in a bowl, mix well to combine.