Recipe
Author
Hy-Vee Test Kitchen
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Description
You just can't go wrong with this side, no matter how you smash it. Plus, they're way more fun than ordinary baked potatoes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee russet potatoes | ||
| Hy-Vee Select olive oil | ||
| Kosher salt and black pepper, to taste | ||
| 4 tbsp. chopped roasted red pepper | ||
| 4 tbsp. Hy-Vee whole kernel corn | ||
| 2 tbsp. diced red onion |
Directions
- Bring a large pot of salted water to a boil. Add potatoes and cook until just fork tender, about 25 to 30 minutes depending upon size of potatoes.
- On a sheet pan, drizzle olive oil. Add boiled potatoes to pan. With a potato masher or flat utensil, gently press down each potato until slightly mashed. Brush tops with additional olive oil and season to taste with salt and pepper.
- Bake in 450-degree oven for 20 to 25 minutes or until golden brown.
- Top with roasted red pepper, corn and red onion before serving.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 40g
- Protein: 5g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee weekly ad from the week of September 18, 2013.