A baked potato with all the fixings, over a flatbread. This is a great recipe to use up left over mashed potatoes and a perfect comfort food dish.Courtesy of Kristen Eppich.
Directions for: Loaded Potato Flatbread
Ingredients
1 lb(s) (750 g) Yukon Gold potatoes
2 Tbsp (30 mL) butter
cup (60 mL) milk
tsp (3 mL) salt
freshly ground pepper
2 Tbsp (30 mL) olive oil
6 cup (1.5 L) onions, sliced
4 clove garlic, sliced
6 slices strip bacon
1 737 g package store-bought dough, defrosted if frozen
3 cup (750 mL) aged Cheddar, grated
cup (125 mL) green onions, sliced
cup (125 mL) sour cream
Directions
1. Peel potatoes and cut into 2-inch chunks. Cover with cold water in a medium pot. Bring to a boil, then reduce heat and simmer for 25 min, or until potatoes are very tender. Drain and return to cooking pot. Mash with butter and milk. Season with teaspoon salt and pepper. Reserve.
2. Heat oil in a large skillet over medium. Add onions and garlic and cook until softened and beginning to brown, 10 to 12 min. Sprinkle with remaining teaspoon salt. Set aside.
3. Arrange racks in upper and lower thirds of oven. Preheat to 425F. Lay bacon flat on a 17 x 11-inch baking sheet and cook in the lower third for 10 minutes. Flip and cook for 6 to 8 more minutes, or until bacon is crisp. Remove from oven and transfer to a paper towel-lined plate. Wipe baking sheet clean.
4. Divide dough into 4 portions. Roll each into an 8-inch round on a lightly floured surface. Line two baking sheets with parchment paper. Place two pizzas on each baking sheet. Brush edges of dough with olive oil. Divide the cooked onions between each pizza. Dollop cup mashed potato in small mounds over each pizza. Sprinkle with cheese.
5. Bake in the upper and lower thirds for 10 minutes. Rotate sheets and continue baking until the crusts are golden on the bottom, 10 to 15 more minutes. Remove from oven. Crumble crispy bacon over each pizza. Garnish with green onions and dollops of sour cream. Sprinkle with pepper.
See more: Potatoes, Vegetables, Bake, Side, Cheese