Loaded Holiday Smashed Potatoes Recipe

Add the baby potatoes and cook until soft. This may take 20 – 30 minutes.

Remove from heat and drain the potatoes, allowing them to dry in a colander for 5 minutes.

Preheat the oven to 400F, and prepare a baking sheet with parchment paper.

Transfer the potatoes to the baking sheet.

Using a metal spatula, large fork, or potato masher, squish each potato ensuring they still stay in one piece. 

Drizzle the potatoes with the first amount of olive oil, and sprinkle salt & pepper.

Bake for 20-25 minutes, until the bottoms are golden brown.

While the potatoes bake prepare the toppings.

For the stuffing, finely dice the onion, carrot, and celery, and transfer to a medium-sized bowl.

Chop the fresh sage and mince the garlic cloves, adding them to the bowl.

Take the leftover bread and rip it into small pieces- around the size of a grape or smaller. Add this to the medium-sized bowl. 

Add the vegetable stock, salt & pepper. Mix with your hands until well combined. Set aside.

In a small bowl, add the cream cheese and mix slightly to soften.

Add grated cheddar cheese and finely chopped sage. Mix until combined- it will be thick. 

Remove the potatoes from the oven, allowing them to slightly cool.

Using a metal spatula, flip over all of the potatoes, exposing the crisp, golden bottom.

Drizzle the ¼ cup of olive oil over all of the potatoes, adding more salt & pepper.

Evenly spread the stuffing mixture over the potatoes, and put excess amounts around the edges.

With a spoon or your hands, distribute small amounts of the cheddar cheese mixture on top of the potatoes/stuffing. 

Add more salt & pepper.

Bake for 30 minutes, until golden & cheese are beautifully melted.

Serve immediately, with the addition of gravy, sour cream, or vegan sour cream. Garnish with fresh chives or herbs.