potatoes, sour cream, jalapeño, bacon
Founder Daina’s mom—or “Mama Falk,” as she is affectionately called—used to make baked potatoes from time to time when Daina was growing up. While she would dress them up in cheddar cheese, green onions, and sour cream “for the kids,” secretly 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! Smashed potatoes are awesome because they’re like little crispy frisbees of joy. Enjoy these smashed spuds with all your favorite toppings, and serve at your next BBQ or homegate!
1 pound Dutch yellow potatoes
1 cup sour cream
1 jalapeño, finely minced
1 pound bacon, sliced
Preheat your oven to 400 degrees F.
In a large pot of boiling water, cook potatoes until tender, about 15–20 minutes.
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 your bacon. Remove from oven and let cool. Dice the cooled bacon.
Remove the potatoes from the boiling water. Smash the potatoes until flattened but still in one piece.
Top the spuds with sour cream, jalapeño, and bacon. Place into the oven again to crisp up. Serve and enjoy!