Cheesy Smashed Baked Potatoes

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"From one of our national supermarkets and their free monthly magazine."

Original recipe yields 6 servings


  • Serving Size: 1 (129.4 g)
  • Calories 194.7
  • Total Fat - 10.9 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 30.1 mg
  • Sodium - 308.2 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 0.9 g
  • Protein - 7.4 g
  • Calcium - 193.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C and line a baking tray with baking paper and place potatoes on the lined tray and spray with olive oil spray and season and then roast, turning occasionally for 30 minutes or until tender.

Step 2

Meanwhile, melt the butter in a saucepan over medium heat and add flour and cook, stirring for 1 minute or until the mixture is grainy and remove from heat and add the milk and use a balloon whisk to whisk until well combined and then add mustard, paprika and chives and stir to combine and season to taste.

Step 3

Use a small sharp knife to cut a small cross in the top of each potato and cover with a clean tea towel and press down gently on each potato to open slightly and spoon the sauce into the cuts and sprinkle with remaining cheddar and bake for 5 to 10 minutes until golden brown.

Tips & Variations

No special items needed.