This loaded smashed potatoes recipe is seriously your new holiday favorite. It combines potatoes and stuffing into one amazing dish.
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GET THE RECIPE
Fill a large pot with water, and bring it to a boil over high heat. Add the baby potatoes and cook until soft. Remove from heat and drain, allowing them to dry for 5 minutes.
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Preheat oven to 400F, and prepare a baking sheet with parchment paper. Transfer the potatoes to the baking sheet. Using a metal spatula, squish each potato ensuring they still stay in one piece.
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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.
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Finely dice the onion, carrot, and celery. Transfer to a medium-sized bowl. Chop sage and mince the garlic, adding them to the bowl. Take leftover bread and rip into small pieces.
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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.
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Remove potatoes from the oven. Using a metal spatula, flip, exposing the crisp, golden bottom. Drizzle the ¼ cup of olive oil over all of the potatoes, adding salt & pepper.
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Evenly spread the stuffing mixture over the potatoes. With a spoon or your hands, distribute small amounts of the cheddar cheese mixture on top of the potatoes/stuffing.
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Add more salt & pepper. Bake for 30 minutes, until golden & cheese are beautifully melted. Serve immediately, with the addition of gravy, sour cream
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