Mealime recipe · lives on in MealPot
Cheesy Smashed Potatoes with Bacon, Mushrooms, Tomato & Green Onion
- 30 min
- 2–6 servings
- 646 kcal / serving
Creamy smashed potatoes baked with bacon and mushrooms, finished with tomato, green onion, and yogurt. The mix of textures makes weeknights easier and plates up quickly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 slicesbacon
- ¼ (8 oz) blockcheddar cheese
- ½ small bunchgreen onions (scallions)
- 1 ½ lbnew potatoes
- ¼ cupplain Greek yogurt
- 1tomato
- ½ lbwhite mushrooms
- tomatoes
From the pantry: black pepper, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · nonstick skillet · oven mitts · potato masher · tongs
Directions
- Boil the potatoes in salted water until fork-tender, then drain.
- Preheat the oven to 450°F and set a skillet over medium-high heat.
- Cook the bacon in the skillet until crispy, then transfer to a paper towel and reserve the fat.
- Grate the cheddar and wipe down the produce; slice the mushrooms.
- Return the skillet to medium heat and cook the mushrooms seasoned with salt and pepper until tender, about 3–4 minutes.
- Crumble the bacon and set aside with the mushrooms; leave a small amount of bacon fat in the pan.
- Drain the potatoes and mash gently on the baking sheet, flattening to about 1 inch thick; drizzle with reserved bacon fat and season with salt and pepper.
- Top the potatoes with cheese, mushrooms, and crumbled bacon, then bake until the cheese melts, 2–3 minutes.
- Trim and slice the green onions, dice the tomato, and prepare the yogurt for topping; plate the smashed potatoes and finish with the fresh toppings.
Two tips
- Make ahead: cook the bacon and mushrooms earlier in the day and reheat briefly when ready to bake.
- Serving idea: swap the yogurt for a dollop of sour cream or use chopped herbs if you have them.
Nutrition per serving
- Calories
- 646 kcal
- Protein
- 27 g
- Carbs
- 64 g
- Fat
- 33 g
- Fiber
- 11 g
- Sodium
- 633 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.