Here is another recipe the I made and converted so that it can feed all family members with minor changes.
*Photo was taken before adding tomatoes and yogurt. Unfortunately I took this photo right after they came out of the oven and forgot to take another one when plated. We also used the Molly McButter cheese sprinkles instead of shredded cheese because that is what my daughter prefers.
Cheesy Smashed Potatoes
Ingredients:
- Bacon, cooked and crumbled (for non-PKU)
- Cheddar cheese, shredded (low protein cheese or Molly McButter Cheese Sprinkles for low protein version)
- Green onions, finely chopped
- New potatoes
- Plain Greek yogurt (coconut yogurt for low protein version)
- Tomatoes, chopped
- White mushrooms, thinly sliced
- Salt and pepper
Directions:
- Fill a large pot with water and add potatoes, boil until soft.
- When potatoes are soft, strain and put on a baking sheet....smash them.
- Top low protein version with cooked mushrooms and low protein cheese / top regular version with bacon, mushrooms and shredded cheese
- Place in the oven until cheese melts.
- Before serving top with tomatoes, yogurt, green onions, salt and pepper.
About the author: Michelle Hardy lives in Wisconsin with her husband and youngest two kids. She is not a professional chef.....just a mom trying to make life a little easier for her kids. She is the mother to 9 children (3 have PKU), and she is a grandmother. If you would like to connect with Michelle you can contact her at michelle.d.hardy@gmail.com
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