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Cheesy Smashed Potatoes with Bacon, Mushrooms, Tomato & Green Onion.

  • 4 slices
    bacon
  • ¼ (8 oz) block
    cheddar cheese
  • ½ small bunch
    green onions (scallions)
  • 1 ½ lb
    new potatoes
  • ¼ cup
    plain Greek yogurt
  • 1
    tomato
  • ½ lb
    white mushrooms
  •  
    black pepper
  •  
    salt
  • 1
    Wash potatoes; transfer to a medium saucepan, add salt, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, about 15 minutes.
    1 ½ lb new potatoes
    1 tsp salt
  • 2
    Meanwhile, preheat oven to 450°F.
  • 3
    Preheat a nonstick skillet over medium-high heat.
  • 4
    Add bacon to the skillet and cook until crispy, 3-5 minutes per side.
    4 slices bacon
  • 5
    Meanwhile, grate the cheese.
    ¼ (8 oz) block cheddar cheese
  • 6
    Wash and dry the remaining fresh produce.
    ½ lb white mushrooms
    ½ small bunch green onions (scallions)
    1 tomato
  • 7
    Thinly slice the mushrooms.
  • 8
    When the bacon is done, remove and set aside on a paper towel-lined plate. Transfer the bacon fat to a small bowl and set aside, leaving about 1 tsp in the skillet.
  • 9
    Return skillet to medium heat. Add mushrooms and season with salt and pepper. Cook, stirring often, until tender, 3-4 minutes; remove from heat and set aside.
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 10
    Crumble or chop bacon into small pieces.
  • 11
    When the potatoes are done, drain and transfer to a baking sheet pan. Using a fork or potato masher, gently crush each potato, flattening them to a 1-inch thickness. Drizzle with 1 ½ tbsp reserved bacon fat and season with salt and pepper; toss to coat.
    ¼ tsp salt
    ⅛ tsp black pepper
  • 12
    Sprinkle cheese, mushrooms, and bacon over the potatoes. Place in the oven and bake until cheese is melted, 2-3 minutes.
  • 13
    Meanwhile, trim off and discard ends of green onions, then cut crosswise into ¼-inch pieces at an angle. Small dice the tomato.
  • 14
    To serve, divide smashed potatoes between plates or bowls. Top with green onion, tomato, and yogurt. Enjoy!
    ¼ cup plain Greek yogurt