Smashed Crispy Loaded Potatoes

By CheeseDiva

Ingredients

• Sour cream topping:
• 12 baby potatoes
• Grapeseed or olive oil
• 1/2 cup sour cream
• 40 mls aioli or mayonnaise
• 1/2 tspn lemon zest
• 1 small garlic clove, crushed
• Seasoning
• Small pinch chilli flakes
• Fillings:
• Savoury mince, left over
• Handful grated cheddar cheese
• Smoked salmon, finely sliced and in bite-sized pieces
• The green parts of 3 spring onions, sliced finely

Details

Servings 1
Adapted from asplashofvanilla.com

Preparation

Step 1

Place whole potatoes in large saucepan and cover with water.  Bring to boil then simmer on medium for 15-20 minutes, or until tender when checked with a skewer – don’t overcook them.

Meanwhile, place topping ingredients in a small bowl and stir until combined well.  Set aside if using straight away or store in the fridge, covered.

Simmer left over mince in a saucepan on low to medium heat, until hot and bubbling.  Turn down to lowest setting to simmer until you need to use it.

Preheat oven to 220C.

Once potatoes are ready, drain well and allow to sit in colander a bit until all moisture has evaporated.  Place potatoes on a flat baking tray lined with baking paper, spread out a bit then use a potato masher to carefully mash into a round, flattish shape.  Brush over a teaspoon of olive or grapeseed oil for each potato, season well and roast for 25-30 minutes, or until golden brown.

Best served straight away.

Serves: 4 entrées