Cheesy Smashed Baked Potatoes Recipe

Are you ready to take boring, plain baked potatoes up a notch without too much extra work? I mean, there are going to be a couple extra steps involved, but they are pretty quick and easy so I know you can handle this. Adding asiago cheese to these cheesy smashed baked potatoes recipe adds a robust, nutty flavor to the crispy, baked potato base. Of course, rich butter and fresh parsley help bring out all the flavors to create a really fabulous and delicious dish your family will request again and again.

This recipe takes about 10 minutes to prep and another 25-30 to cook and will serve four.

Cheesy Smashed Baked Potatoes Ingredients

1 lb. small red potatoes
5 T. unsalted butter, cut into small chunks
4 oz. aged Asiago cheese, freshly grated
3 T. fresh parsley, finely chopped
Salt and black pepper, to taste

Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).

Cheesy Smashed Baked Potatoes Directions

Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil.

Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.

Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.

Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned.

Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.

Note: If you are so inclined you can add some crispy bacon crumbles on top.

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