15 medium red-skinned potatoes, washed
1/3 cup sour cream
2 Tbl. butter
1/4 sharp cheddar cheese, grated
1/2 cup Colby cheese, grated
1/2 cup scallions
2 slices thick-cut bacon
salt and pepper, to taste
Fill a a large pot with water and set it on high.
As the water boils, cut the red-skinned potatoes in half and then cut them in half again, so you've got nice quarters.
Cut the thick-cut bacon into quarter-inch sticks. (If you're using regular bacon, use half-inch strips.)
Chop scallions and set them aside until the last step.
Boil the quartered potatoes for 15 minutes, until they're fork tender. Do not undercook them.
Reserve about a cup of the cooking water, before draining the potatoes.
Put your pan on medium-high heat, then add the bacon and a small amount ( 1/4 cup — of water), which will help render the fat out of the pork as it evaporates.
Place the bits on a paper towel and set aside with the scallions for the final step. Check potatoes to see if they are done.
To really bring out the rich potato flavor, take your drained potatoes and put them back in the pan on medium heat, stirring so they don't stick.
When they've dried out a bit — no need to cook them more than five minutes — turn off the heat and stir in the butter. Add some salt and pepper.
Smash the potatoes against the sides of the pan with a wooden spoon, working in the cheese and sour cream. (The potatoes should give way very easily.) If they're too thick, add in some of the reserved cooking liquid.
Top the potatoes with the chopped scallions and bacon bits. Add a bit more black pepper.
Recipe shared from: http://www.esquire.com/the-side/feature/loaded-smashed-potatoes-recipe-012311#ixzz1s7RqMrEg