Club House for Chefs

Grilled & Loaded Smashed Potatoes


*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Maple Bacon Seasoning 1 tbsp
Chipotle Chili Pepper, Ground 454 g 1 tsp
Onion Powder 480 g 1/2 tsp
Garlic Powder 525 g 1/2 tsp
Yukon gold potatoes 1 1/2 lb
Vegetable oil 1 tbsp
Chopped yellow onion 1 cup
Shredded cheddar cheese 1/2 cup
Green onions, finely chopped 2 tbsp
Applewood smoked bacon, cut into ¼-inch (0.5 cm) pieces 6 tbsp
Chopped red bell pepper 1/2 cup
Sour cream, optional
Thinly sliced green onions, optional

Instructions

1. In a small bowl, combine maple bacon seasoning, chipotle pepper, onion powder and garlic powder. Set aside 2. Place potatoes in a microwave safe dish with about 1-inch (2.5 cm) of water and cover with plastic wrap. Microwave on HIGH 5 to 6 minutes or until tender but still firm. Do not cook through. Drain and pat dry. 3. In a large bowl, toss the potatoes with oil and 1 tbsp (15 mL) seasoning mixture. Place on grill and cook 4 to 5 minutes turning frequently until skin is slightly charred. 4. Meanwhile, in cast iron skillet on the grill, cook bacon 8 to 10 minutes or until crispy. Add onions and red bell pepper and cook 2 to 3 minutes or until vegetables are tender-crisp. 5. Push the bacon mixture to one side of the skillet, and add the grilled potatoes to the other side. Smash with heavy spatula or bottom of a small sturdy bowl. Sprinkle with remaining 2 tsp (10 mL) seasoning mixture. Spoon bacon mixture over the potatoes and top with shredded cheese. Cook additional minute or just until cheese is melted. Top with sour cream and green onions, if desired.



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