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Smashed Red Skin Potato Bake with Gouda and Bacon Recipe

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This recipe for Smashed Red Skin Potato Bake with Gouda and Bacon is from The Heilman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Slices Thick-Cut Applewood Smoked Bacon
3 Large Green Onions (White and green parts only), finely chopped
3 Pounds of Red Skinned Potatoes, cut into 1 1/2 inch cubes (partially peeled to add color to the dish)
3/4 Cup Sour Cream
1/3 Cup Whole Milk
1/2 Stick Butter
2 Cups (8 oz) Coarsely Grated Smoked Gouda, divided
Directions:
Directions:
Preheat the oven to 375 degrees.

Butter a 13 x 9 inch baking dish.

Cook the bacon until golden brown and crisp. Transfer the strips to a paper towel to drain. Chop the bacon and place it in a medium bowl. Add the green onion and toss the mixture to distribute evenly.

Place the potatoes in a large pot, cover with water that has been salted. Cover and boil until the potatoes are tender about 15-20 minutes. Drain well.

Return the potatoes to the pot and cook them over low heat until they are dry and a light film forms on the bottom of the pot, about 2 minutes. Add the next 3 ingredients.

Using a potato masher, mash the potatoes until they are almost smooth. Stir in 1 1/2 Cups Gouda and 1 Cup of the bacon mixture. Season with salt and pepper. Spread the potato mixture in the prepared baking dish. Sprinkle the remaining 1/2 cup of Gouda over the top.

Bake the dish until the cheese melts and the edges of the potatoes are bubbling; about 30 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes or less
Personal Notes:
Personal Notes:
This is a very tasty dish. Who doesn't like cheesey potatoes? This dish is a nice pairing with the Sirloin Steak with Shallot Cream Sauce and Mushrooms entree. Preparing both creates a wonderful dinner party or date night menu! I received it after attending a cooking class. It has been tested several times to rave reviews.

 

 

 

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