veg substitute for bacon -extra firm tofu, eggplant, rice paper, sweet potato, shiitake mushrooms, etc.
Ingredients
Baby gold potatoes - 2 lbs.
Cheddar cheese - 6 oz / 1 cup
Bacon slices - 4 (chopped)
Unsalted butter - 4 tbsp. (divided)
Garlic - 2 cloves (minced)
Thyme - a few sprigs (for serving)
Salt and Pepper - to taste
Preparations
Arrange the potatoes in a large stockpot,
cover with water and tbsp of salt.
Boil for 15-20 minutes until tender,
drain and set aside to cool.
Preheat the oven to 400°F (200°C). Line a baking sheet and grease with
butter.
In a saucepan, sauté the onion in butter on a medium flame.
Arrange the potatoes on the baking sheet without overlapping.
Using a
potato masher, press down on each potato to flatten it.
Brush the mashed potatoes with butter and garlic. Bake for 15-20
minutes.
Take out the baking sheet from the oven and flip the potatoes using a
spatula.
Garnish each potato with a pinch of shredded cheese and bacon/ substitutes.
Return
the baking sheet to the oven and cook for 5-10 more minutes until the
cheese melts.
Remove the potatoes to a plate and top them with thyme.
Serve with a good salad to complete the meal.
