Sunday, October 14, 2012

Restaurant-Style Smashed Potatoes

by Ree Drummond - The Pioneer Woman

5 whole large red potatoes, baked
1 stick of butter, softened and cut into pieces
1 cup pepper jack cheese, grated
3/4 cup sour cream
5 slices bacon, cooked and crumbled
2 whole green onions, sliced and more for topping
Kosher salt
Freshly ground Pepper
3/4 cups french fried onions

This is the only Jack cheese I had.  Salsa Jack.  Sounds intriguing and I'm certain it won't disappoint.

 Here's the cheese after I sliced it and shredded it.  Doesn't it look enticing?

While the potatoes were baking, I shredded the cheese and placed it back in the refrigerator so not to let it soften.  I also chopped up the bacon I had just cooked, set aside.

When the potatoes are fork tender, place in a large bowl and start smashing with a potato masher.

Immediately add the butter, cheese, sour cream, bacon crumbs and green onions.  Combine well.

Fold in the french fried onions with a spatula.  Salt and pepper to taste.

I topped it off with a sprinkle of cheese and some green onions.  Serve warm and enjoy

 We enjoyed ours with Grilled Rib-Eye Steak and Roasted Butternut Squash

I'm seriously making this for Thanksgiving and maybe even Christmas.  It's the best tasting smashed potatoes I've ever had.  I hadn't planned on making them when I watched Pioneer Woman making them yesterday.  I just happened to have everything for this recipe as I was looking what to make with my grilled steak.  Hubby and I enjoyed a quiet dinner together and have plenty of left-overs for tomorrow! Yay!  Hope you've had a wonderful weekend and you've savored every moment.

1 comment:

  1. This looks delicious and easy, too.

    Salsa Jack sounds great to me. Did you get it on one of your out of town shopping trips?


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