Cheesy garlic crumbled potatoes {new and improved}

These delicious cheesy garlic-crumbled potatoes are one of the best side dishes ever! They start from the beginning on a pan. Too easy!

These new and improved crushed potatoes are one of my go-to dishes. I mean, what about using potatoes + butter + cheese + garlic + bacon?

Potatoes smashed

Thanks to the all-around pot pot, this recipe is very easy (and very simple).

Here’s how to make them:

1. Sprinkle the small potatoes on a half-greased pan, cover with foil, and bake until tender.
2. Smash the pie and season with salt and pepper.
3. Drizzle with garlic butter
4. Top with chopped cheese and bacon.
5. Return to the oven until the cheese melts and the bacon sizzles.
6. Top with chopped green onions or chives.
7. Eat immediately and prepare to fall in love immediately these potatoes.

Notes about potatoes: Various potatoes can be used. Be careful not to overcrowd. There should be plenty of room between the potatoes. If the pans are too crowded, there is no room for them to smash.

Some other tips

• bacon: Fully cooked refrigerated bacon works like a dream in this recipe as it does not require pre-cooking. Just cut it into pieces and spread it over the potatoes. It’s crispy in the oven. However, if you don’t have fully cooked bacon, you can use uncooked bacon. Cut it into pieces and cook in a skillet until cooked until cooked but not super crispy (as it will cook some in the oven with potatoes). Drain the grease before use.
• Potato: You can bake the potatoes in water, but you can boil them until tender, drain and transfer to a half pan to finish the recipe. (I prefer baking them on pots, because that means washing a pot!)
• cheese: I know the advantages of my frequent filling of freshly ground cheese (lots). It melts better and is desirable in almost all “ground or chopped cheese”. However, for full disclosure, for this recipe, I often reach for pre-switched cheese. Since the potatoes, bacon and cheese are crisp and sizzling in the oven, I found it works the same as freshly ground cheese.

What to eat these amazing potatoes

yum, yum, yum. These cheesy garlic-crumbled potatoes are so good.

They are one of my favorite side dishes just for my family…but I also keep feeding companies or giving dinner to others because they are always popular!

They are delicious next to our favorite main dishes:

Cheesy garlic crumbled potatoes

yield: 8 Serve

Preparation time: 25 minute minute

Cooking time: 55 minute minute

Total time: 1 Hour human Resources 20 minute minute

• 2½ to 3 pound Small potatoes (any variety)
• Season with salt and pepper
• 3 Spoon Melted salted butter
• ½ teaspoon Garlic powder
• 1 to 2 cup Chopped cheddar cheese or Monterey Jack/Cheddar cheese mixture
• 8 slice Precooked bacon, chopped (see notes on using uncooked bacon)
• 2 to 3 Spoon Chopped shallots or chives

Chef ModePrevent the screen from becoming dark

• Preheat the oven to 400 degrees.

• Gently coat half pan (large, framed baking tray) and sprinkle potatoes in a even layer of pan. There should be plenty of room between the potatoes. If the pans are too crowded, they won’t smash them after baking.

• Cover with foil and bake for 40 to 45 minutes until the potatoes are pierced with a knife or fork.

• Crush potatoes with a potato masher. Depending on the way you want, you can really tilt and smash it, or you can gently smash it so that their potatoes stay thicker.

• Season lightly with salt and pepper. Stir the melted butter and garlic powder together. Drizzle with potatoes on top.

• Sprinkle evenly with cheese and bacon. Return to the oven and bake until the cheese melts and the bacon sizzles.

• Top with chopped chives or scallions and serve immediately.

bacon: Fully cooked refrigerated bacon works like a dream in this recipe as it does not require pre-cooking. Just cut it into pieces and spread it over the potatoes. It’s crispy in the oven. However, if you don’t have fully cooked bacon, you can use uncooked bacon. Cut it into pieces and cook in a skillet until cooked until cooked but not super crispy (as it will cook some in the oven with potatoes). Drain the grease before use.
Potato: You can bake the potatoes in water, but you can boil them until tender, drain and transfer to a half pan to finish the recipe. (I prefer baking them on pots, because that means washing a pot!)

author: Mel

course: Shop

gourmet food: American

method: bake

Serve: 1 Serve,,,,, Calories: 305KCAL,,,,, carbohydrate: 25g,,,,, protein: 9g,,,,, Fatty: 19g,,,,, Saturated fat: 9g,,,,, cholesterol: 42mg,,,,, sodium: 284mg,,,,, fiber: 3g,,,,, sugar: 1g

Recipe source: Kitchen Café from Mel