Prep Time 10 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Place potatoes in a large pot, cover with water and bring to a boil (this will take 10-15 minutes). Once the water comes to a boil, salt the water and cook the potatoes until tender (15-20 minutes).
Preheat the oven to 400°F/200°C.
Drain the potatoes, allow to cool for a few minutes then place on a sheet pan and smash with a potato masher, or the bottom of a glass (about ⅔" thickness).
Drizzle with olive oil, salt, and pepper. Bake for 25-30 minutes or until the edges start to crisp up.
Remove from the oven, top with cheese and a drizzle of buffalo sauce, then bake for 5-10 more minutes or until the cheese has melted. Garnish with fresh parsley and serve.
- Pick potatoes that are similar in size to help with even cooking and baking. I use potatoes that are around 2" inch in size.
- Boil the potatoes until done but not overly cooked. If they're cooked until too tender, they will become mushy.
- Don't overlap the potatoes when baking, this will help crisp the edges.
- When smashing the potatoes, do it carefully and slowly. Doing it too quickly might break them.
Calories: 252kcal | Carbohydrates: 27g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 739mg | Potassium: 651mg | Fiber: 3g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 30mg | Calcium: 113mg | Iron: 1mg