HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Alice’s Smashed Potato Cups
| Alice's Smashed Potato Cups | Print |
Recipe By: Alice Morrow
Alice's Smashed Potato Cups
Ingredients
- 12 small or medium Yukon gold potatoes
- Kosher salt
- Fresh ground black pepper
- Olive oil
- 12 Portabella mushroom caps, optional
- 24 rings of sliced red and green bell peppers
- Paprika
- 1 bunch chopped green onion, or parsley
Instructions
- Clean mushroom caps, remove gills, season with salt, black pepper and drizzle with olive oil.
- Place the caps on a lined baking sheet sprayed with PAM. Bake in oven for about 5-8 minutes, do not overcook.
- Place potatoes in cold salted water. Bring to a boil and cook until fork-tender, about 10-12 minutes, depending on size of potatoes.
- Drain potatoes and set aside.
- Take the bell pepper rings and place inside the mushroom cap.
- Take 1 potato and place in middle of cap. With a potato masher, gently press down to mash the potato. The tops should look rough. Gently remove the potato masher and use your fingers to push down any potato that may come away with the masher.
- Do this with remaining potatoes.
- Sprinkle tops of potatoes with salt, black pepper and drizzle with olive oil.
- Sprinkle with paprika and green onion tops.
- Bake in 475 oven for 12-15 minutes until golden and crisp.
Notes
*****You can do a variety of things with potato. You can top with different cheeses, bacon bits, and salsa. You can also omit the mushroom cap and just serve the potato inside the bell pepper ring or just the potato. There are so many things you can do with this. It will become one of your all time favorites.
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