Garlic and Cheddar Smashed Baked Potatoes

2 reviews, 4.5 star(s). 100% would make again

Ready in 45 minutes

These are my make ahead "Thanksgiving" potatoes. They are DEFINATELY not diet, hence I only make them at holidays or when my daughters come into town! They are good.

Baking the potatoes is worth it.....boiling them can make them starchy and gummy...there is no chance of this when using baked.


4 pounds russet potato; washed and scrubbed
1 head garlic, roasted
1 pound cheddar cheese, medium to sharp; more or less to taste - cut into small cubes
16 ounce Sour cream; more or less to taste
Lots of butter; I use about a half pound - or more
salt, pepper, seasoned salt
oilve oil; for baking garlic

Original recipe makes 0 Servings



Preheat oven to 350 degrees

Wash and scrub all potatoes well, put them on a baking sheet and pop them into the oven.

Cut a portion of the top off the head of garlic, far enough down to expose the garlic cloves. Place bulb in aluminum foil and drizzle with olive oil. Wrap tightly and bake in 350 degree oven with potatoes.

In an hour, remove and cool the head of garlic. Check potatoes for softness. The potatoes should be VERY soft. If they are, pull them out,** if not ** bake until very soft.

** When garlic is cooled squeeze out all the roasted garlic cloves to a bowl - Set aside.

When potatoes are done, remove and cool until they are able to be handled.

Cut potatoes lengthwise and scoop out all potato pulp into a large bowl. Set potato skins aside. Continue until all potato pulp is in bowl. I like to finely chop up a portion of the skins and add to the potatoes. If you dont like skins, throw them away.

Take the roasted garlic and mash with a fork, add to potatoes. Add about a cube of butter in chunks, and some of the sour cream. Using a potato masher start mashing up the potatoes until JUST mixed. DO NOT OVER MIX. Continue adding sour cream and butter until you get the proper consistency. Add seasonings of your choice, salt, pepper, seasoned salt, etc...

Fold in the chunks of cheddar cheese. Put into sprayed casserole dish, cool completely and then cover with plastic wrap and refrigerate overnight if making ahead, or simply bake and serve!

If making ahead, next day preheat oven to 350. Bring potatoes to room temp from refrigerator. Remove plastic wrap and cover with foil. Bake for 20 minutes, uncover and cook another 10 minutes.

You can top with chopped chives, green onions or bacon bits if you wish......

Alert editor   
Calories Per Serving: 2244 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Garlic and Cheddar Smashed Baked Potatoes

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Very yummy, even better with crumbled bacon in it!
kendrasnyder04 5y ago

[I posted this recipe.]
niceNspicy 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free