Twice Baked Smashed PotatoesMy lazy day twist on a classic, Twice Baked Potatoes. I like Twice Baked Potatoes but don’t like to burn my fingers or the effort involved.  Oh, like many of my recipes all measurements are suggestions.

  • Foil – 1 square per potato
  • 4-6 potatoes — I used a mixture of red and Yukon Gold
  • olive oil — enough to coat potatoes
  • coarse ground sea salt
  • black pepper
  • ground chipolte or smoky paprika — I use this if I’m baking the potatoes in the oven or microwave
  • 3-4 pieces of bacon
  • 3-4 TBS butter
  • milk, 2-3 TBS
  • 1/4 cup of plain Greek yogurt
  • 1/4 of sour cream
  • 1/2 cup or more of shredded cheese — I prefer sharp cheddar
  1. Mix black pepper and sea salt. If you are baking the potatoes in the oven use the either chipolte or paprika for the smoky flavor.
  2. Brush potatoes with olive oil and roll in seasoning. Wrap potatoes in foil, unless you are cooking the potatoes in the microwave.  If you choose to microwave potatoes use a microwave dish.
  3. Bake potatoes either on the grill or the oven. Bake them until the are soft, between 30-45 minutes. You can microwave the potatoes but I don’t recommend that method. It isn’t as good.
  4. While the potatoes are baking cook the bacon. Crumble 3 of the pieces and place in a safe location. Eat the 4th piece.
  5. Mix yogurt and sour cream. Set aside.
  6. When the potatoes are soft remove foil and rinse off in cool water. You want to get them cool enough to handle. I like to cut the potatoes into chunks. Also, I just leave the skins on them.
  7. In a big pot, pan or if you have a dutch oven melt the butter. Add potatoes and milk. Use just enough milk to then the potatoes.  Smash the potatoes.  Add sour cream-yogurt mixture and stir well. Next, add bacon and cheese. Top with a little sour cream, bacon, cheese and even chives if you like.

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