This loaded smashed potatoes recipe is seriously your new holiday favorite. It combines potatoes and stuffing into one amazing dish (also perfect to use up thanksgiving leftovers).
1.5 lbs baby potatoes
¼ cup olive oil
½ medium onion
1 medium carrot
1 ½ celery stalks
4 garlic cloves
1 ½ tbsp fresh sage (chopped)
2 cups leftover bread
¼ cup vegetable broth
1 cup cheddar cheese
1/3 cup cream cheese
1 tbsp fresh sage (chopped)
¼ cup olive oil
Fill a large pot with water, and bring it to a boil over high heat.
Add the baby potatoes and cook until soft. This may take 20 – 30 minutes.
Remove from heat and drain the potatoes, allowing them to dry in a colander for 5 minutes.
Preheat the oven to 400F, and prepare a baking sheet with parchment paper.
Transfer the potatoes to the baking sheet.
Using a metal spatula, large fork, or potato masher, squish each potato ensuring they still stay in one piece.
Drizzle the potatoes with the first amount of olive oil, and sprinkle salt & pepper.
Bake for 20-25 minutes, until the bottoms are golden brown.
While the potatoes bake prepare the toppings.
For the stuffing, finely dice the onion, carrot, and celery, and transfer to a medium-sized bowl.
Chop the fresh sage and mince the garlic cloves, adding them to the bowl.
Take the leftover bread and rip it into small pieces- around the size of a grape or smaller. Add this to the medium-sized bowl.
Add the vegetable stock, salt & pepper. Mix with your hands until well combined. Set aside.
In a small bowl, add the cream cheese and mix slightly to soften.
Add grated cheddar cheese and finely chopped sage. Mix until combined- it will be thick.
Remove the potatoes from the oven, allowing them to slightly cool.
Using a metal spatula, flip over all of the potatoes, exposing the crisp, golden bottom.
Drizzle the ¼ cup of olive oil over all of the potatoes, adding more salt & pepper.
Evenly spread the stuffing mixture over the potatoes, and put excess amounts around the edges.
With a spoon or your hands, distribute small amounts of the cheddar cheese mixture on top of the potatoes/stuffing.
Add more salt & pepper.
Bake for 30 minutes, until golden & cheese are beautifully melted.
Serve immediately, with the addition of gravy, sour cream, or vegan sour cream. Garnish with fresh chives or herbs.
Replace cream cheese with vegan cream cheese.
Replace cheddar cheese with desired cheese or vegan cheese.
Add other toppings to it like bacon, leftover turkey, caramelized onion, sautéed veggies, other types of cheese- even bake with a couple of eggs on top!
Instead of baby potatoes, use any type OR leftover cooked potatoes.
This is a great way to use up holiday leftovers- have fun with it!!
- Serving Size: 12
- Calories: 266
- Sugar: 2.7g
- Sodium: 448.5mg
- Fat: 16.3g
- Saturated Fat: 5g
- Unsaturated Fat: 1.7g
- Trans Fat: 0.1g
- Carbohydrates: 24.5g
- Fiber: 2.8g
- Protein: 6.6g
- Cholesterol: 17.4mg
Keywords: stuffing, thanksgiving, holiday, recipe, potatoes