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Cheesy Crash Hot Potatoes | kimschob.com

Cheesy Crash Hot Potatoes

This adapted version features aged Asiago cheese, which hails from the northeastern part of Italy. It's robust; nutty flavor adds an exciting dimension to the crispy, baked potato base. Delicious butter and fresh parsley round out the flavors to create a fabulous dish your family will love!
Course Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 319kcal
Author Kim Schob


  • 1 lb small red potatoes
  • 5 T unsalted butter cut into small chunks
  • 4 oz Asiago cheese aged freshly grated
  • 3 T fresh parsley finely chopped
  • Salt and black pepper to taste


  • Preheat oven to 450°F and line a large rimmed baking dish with aluminum foil
  • Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until the potatoes are fork tender. Drain pot and set potatoes aside to cool.
  • Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room for potatoes, so they are not overcrowded.
  • Top each potato with butter and half the Asiago cheese and fresh parsley. Place in preheated oven and bake for 20-25 minutes, or until potatoes browned nicely
  • Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.


Recipe adapted from: The Pioneer Woman Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes)


Serving: 4Servings | Calories: 319kcal | Carbohydrates: 19g | Protein: 13g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 478mg | Potassium: 562mg | Fiber: 2g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 14mg | Calcium: 355mg | Iron: 1mg