Rustic Smashed Potatoes

4
(2) 2 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

Smashed red potatoes get their rustic appeal with an uber-flavorful blend of bacon-cheese bread crumbs, fresh chives and a dollop of sour cream.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Place potatoes on rimmed baking sheet sprayed with cooking spray; bake 20 to 25 min. or until tender. Meanwhile, combine coating mix, bacon and paprika in medium bowl; stir in cheese.
  • Remove potatoes from baking sheet. Use back of spatula to flatten potatoes to 1/2-inch thickness. Brush both sides of each potato with egg, then coat evenly with cheese mixture. Return to baking sheet.
  • Bake 15 min. or until crisp and golden brown. Sprinkle with chives. Serve with sour cream.

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Note

We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Cheddar Jack & Bacon substitution guide. Give it a try!

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 65mg
Sodium 440mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 2g
Protein 10g
   
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sjanise |

    Easy and yummy!

  • montanawoman |

    This recipe zipped me back to the farmhouse cooking that I grew up with back in Pennsylvania. To this day the best compliments come my way with good old potato and cheese recipes.

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