Squashed Baked Potato is a delicious, vegan, gluten-free and allergen-free vegetable side dish made with just potatoes.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 91 mins – easy
🍽 6 servings – 170 kcal per serving
|
Serving
155g |
Fat
4g |
Sat. fat
0g |
Sodium
199mg |
|
Carbs
30g |
Fibers
2g |
Sugars
1g |
Proteins
2g |
INGREDIENTS
- ½ tsp salt
- 32 oz potatoes
- 2 tbsp olive oil
TOOLS
- 1 knife
- 1 spatula
- 1 baking sheet
- 1 baking parchment
- 1 oven
- 1 scrubber gloves
- 1 plate
STEPS
Scrub potatoes.
Pierce the potatoes.
Preheat the oven to 400°F for 12-15 minutes.
Line a baking sheet with parchment paper. Transfer scrubbed potatoes to it and bake for 60 minutes to get roasted potatoes.
Flatten roasted potatoes with a spatula.
Drizzle 1 tbsp of olive oil and a quarter tsp of salt over the potatoes.
Put the baking sheet back in the oven and bake for 12 minutes.
Flip the potatoes, then drizzle the rest of the olive oil and salt over them.
Put the baking sheet in the oven once more and bake for 12 minutes to get baked potatoes.
Turn off the heat and take the baking sheet out of the oven.
Transfer the squashed baked potato to a plate.
It’s ready to be served !
