Smash-Baked Potatoes

                          Smash-Baked Potatoes

These golden, delectable, little crispy potatoes are one of my favorite side dishes.  They are like the perfect marriage between a baked potato and a twice baked potato, but better than both. 
I love to serve them with some of the following toppings:
leftover chili, sour cream, cheddar cheese, goat cheese, chives, bacon, broccoli -  you get the picture.  Anything you would love on a baked potato you will love on a Smash-Baked Potato. 
Eating lighter these days? Do no toppings and just serve with a piece of baked salmon or roasted chicken.
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Ingredients:
12 Yukon gold small to medium boiled potatoes with skins on
Extra Virgin Olive Oil
Sea Salt
Cracked Pepper
Fresh Parsley
Parmesan Cheese
Steps:
1. Preheat the oven to 400 degrees F.
2. Drain boiled potatoes on towels and let cool for 30 minutes.
3. Line up the potatoes on a baking sheet lined with parchment paper.
4. Use a potato masher to "smash" each potato.  Hold the cooled potato with one hand and gently press the masher down with the other.  The potato will crack open like in the pictures.
5. After smashing the potatoes lightly drizzle all with olive oil.
6. Sprinkle on the sea salt, black pepper, fresh parsley and parmesan cheese.
7. Bake for 30 minutes or until they have reached the crispness you desire.
8. Enjoy!