The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Perfect as a fall football snack or as a meal all its own, these smashed potatoes will be the hottest dish on your table this season.
Cooked in a cast iron skillet, this starchy smashed dish stays warm log after coming out of the oven. Serve it on top of an oven mitt and grab a few bites throughout the day… or until you or your guests eat it all!
For the Potatoes
- 3 Yukon gold potatoes, cut in 2-inch slices
- 6 Tbsp. herb butter (see below)
- 1 1/2 cups shredded mild cheddar cheese
- 1 1/2 cups 0% Greek yogurt
- ½ cup mayo
- ½ packet of ranch seasoning
- 1 cup cherry tomatoes, diced
- ½ cup green onion, diced
- ¼ white onion, diced
- 6 slices bacon, cooked and diced
- Chives, for garnish
For the Herb Butter
- 6 Tbsp. butter, melted
- 2 tsp. parsley
- 1 tsp. oregano
- 1 tsp. garlic powder or 1 Tbsp. fresh minced garlic
- Salt and pepper, to taste
- For the herb butter, melt the butter in a microwave-safe bowl for 30 seconds and mix in all of the herbs. Set aside.
- Preheat oven to 425˚F. Place potato slices in a cast iron skillet and pour the herb butter over top. Bake the potatoes for about 20 minutes.
- As the potatoes are baking, cook the bacon to desired texture and chop into small pieces.
- Dice tomatoes, onion and chives.
- Mix together the Greek yogurt, mayo and ranch seasoning. Set aside for topping the potatoes after they finish baking.
- After 20 minutes remove the potatoes from the oven and flip them over. Smash them with the back of a spoon and top with half of the cheddar cheese and the white onion.
- Place back into the oven for another 10 minutes until the cheese melts.
Once the cheese has melted, remove from the oven and top with half of the Greek yogurt, bacon, chives and tomatoes.
- Add the remainder of cheese and Greek yogurt.