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Smashed Potatoes

My mom–or Mama Falk as I call her–used to make baked potatoes from time to time when I was growing up. While she would dress them up in cheddar cheese, green onions and sour cream for us, secretly I think it was more for her. 

She lllllooooooves them. In an ode to Mama Falk, we’re bringing back her favorite baked potatoes but with a twist! 

Since March Madness always overlaps with St. Patty's Day, we think this is a great idea for game day and March Madness watching.


1. Preheat your oven to 400 degrees F.

2. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes.

3. Meanwhile, while the potatoes cook, lay bacon slices out on a parchment paper-lined cookie sheet. Bake in the oven for 20 minutes or so, depending on how crispy you like it. Remove from oven and let cool. Once cool, dice the bacon.

4. Remove the potatoes from heat and remove from the boiling water. Smash the potatoes until flattened but still in one piece.

5. Top the spuds with sour cream, jalapeño and bacon. Place into oven again to crisp up, if desired. Then serve!

Adia Benson, known as Addie, was born and raised in Minnesota, where she spent cold winters playing hockey on her frozen over backyard and summers on her brother’s soccer team (the girl is competitive!). Although her career took her to a kitchen, she has remained a sports fan and finds any opportunity to host friends and family around a game. She has worked for the likes of Thomas Keller, Martha Stewart and in culinary innovation for two years at gravitytank in Chicago. She currently lives in Lake Forest, IL with her fiancé, Alex, and puppy, Paisley, and works at Prime Publishing overseeing the production of culinary content for web platforms and testing recipes that will be published in cookbooks beginning in 2017. Addie also runs Addie’s Confetti Kitchen, where, for the next month, she’s helping us make March Madness eats effortless, appetizing, and a whole lot of fun for everyone!

Did you try these already?