These macro friendly loaded smashed potatoes are the perfect addition to any holiday spread. They’re quite literally loaded up with garlic, chives, onions and more — all neatly fit within your macros. I’ve got a garlicky chive yogurt to go with them that will be your new favorite dip!
This particular recipe calls for parmesan, but if you’re not worried about macros feel free to load up the cheese! Shredded cheddar or Monterey jack would be super tasty! But even as is, these are delicious and totally doable, even if you’re being mindful or counting your macros!
How to Make Macro Friendly Loaded Smashed Potatoes
For the Loaded Smashed Potatoes, You’ll Need:
- Baby potatoes
- Olive oil, drizzled or sprayed for better distribution
- Salt, Pepper, Garlic Powder, dried chives (or whatever seasonings you love!)
- Grated parmesan
- Garlicky chive yogurt (see below)
- Bacon, cooked and crumbled
- Green onions, chopped
For the Garlicky Chive Yogurt You’ll Need:
- Non fat Greek yogurt
- Fresh chives, minced
- Ggarlic powder to taste
- Non-fat milk or water for thinning (to consistency)
(double this if you want extra for dipping! Macros are essentially just Greek yogurt!)
Preheat your oven to 425 degrees to get things going. While that’s warming up, you can boil the potatoes for about 10-15 minutes in a medium saucepan. This can vary depending on the size of the potato, but just cook until very fork tender. Pro tip: I like to boil my potatoes ahead of time so dinner time is easier.
While you’re waiting on the potatoes/oven, you can cook up your bacon and make the garlicky chive yogurt dip. To make the garlicky chive yogurt, simply combine ingredients and mix well. I like to spoon mine into a plastic bag so I can snip the corner and drizzle over the potatoes.
Fixing Up the Potatoes
When the potatoes are tender, drain them, and lay them on paper towels to dry. Then transfer them to a sprayed or parchment-lined, large baking sheet. Space them out so you they’re not touching. Using the back of a heavy cup, smash the potatoes till they crack and spread but don’t fall apart! Then spray smashed potatoes with a mist of olive oil spray (about 15 g) and sprinkle GENEROUSLY with kosher salt, pepper, garlic powder, and dried chives (or parsley or whatever else you like!) Bake at 425 for 15-20 minutes or until crispy and delish.
Remove potatoes from the oven and give them a toss, then sprinkle evenly with the parmesan and place them back in the oven for just a minute or two to melt the cheese. Pile them onto a platter or keep them right on the pan if you’ll serve them from there! Drizzle with garlicky chive yogurt, and sprinkle with bacon and green onions. Serve immediately and ENJOY!
Serving Suggestions
This is the perfect side to any of your favorite grilled meats. Both grilled chicken or pork tenderloin pair nicely. Here are a few of my favorites,
Balsamic Herb Grilled Chicken – Lillie Eats and Tells
Lemon Basil Honey Grilled Chicken – Lillie Eats and Tells
Weekly Bulk Apple Cider Dijon Grilled Chicken – Lillie Eats and Tells
We especially love it with my brown sugar spiced pork tenderloin, and the creamy blue cheese wedge salad! The perfect sunday meal.
Similar Recipes
Looking for more macro friendly sided to serve up this holiday season? I’ve got you. Check out a few of my favorite go-to’s,
Maple Cumin Roasted Carrots – Lillie Eats and Tells
Smashed Potatoes with Creamy chimichurri – Lillie Eats and Tells
Simple Roasted Spaghetti Squash – Lillie Eats and Tells
I’ve got a whole cookbook full of macro friendly dishes if this is your jam! If you’re still easing into macro counting (or you’re a pro… all are welcome!) be sure to follow me over on Instagram! I share recipes, tips, tricks, and favorites daily!
Macro Friendly Loaded Smashed Potatoes
Ingredients
- 1 ¾ lb baby potatoes* 800 g
- 1 Tbsp olive oil drizzled or sprayed for better distribution (15 g)**
- Salt Pepper, Garlic Powder, dried chives (or whatever seasonings you love!)
- ¼ cup grated parmesan 28 g- cheddar would be great too!
- 1 recipe of garlicky chive yogurt see below
- 2 pieces of bacon cooked and crumbled (18 g)***
- 2 green onions chopped (20 g)
For the Garlicky Chive Yogurt (double this if you want extra for dipping! Macros are essentially just Greek yogurt!)
- ¼ cup Non fat Greek yogurt 60 g
- 2-3 Tbsp fresh chives minced (7-10 g)
- ¼ -½ tsp garlic powder to taste
- 1-2 Tbsp non-fat milk or water for thinning to consistency (15 g)
Instructions
- Preheat the oven to 425.
- Boil the potatoes for about 10-15 minutes in a medium saucepan until very fork tender. Add a good pinch of salt to the water after it comes to a boil. I like to boil my potatoes ahead so dinner time is easier.
- While your potatoes boil, cook your bacon and make your Garlicky Chive yogurt. Simply combine the yogurt, minced chives, garlic powder, and a little milk in a bowl. I like to spoon mine into a plastic bag so I can snip the corner and drizzle over the potatoes.
- When the potatoes are tender, drain them, and lay them on paper towels to dry. Transfer to a sprayed or parchment-lined, large baking sheet. Smash with a heavy cup till they crack and spread but don’t fall apart then spray smashed potatoes with a mist of olive oil spray (15 g) and sprinkle GENEROUSLY with kosher salt, pepper, garlic powder, and dried chives (or parsley or whatever else you like!) Bake at 425 for 15-20 minutes or until crispy and delish.
- Remove potatoes from the oven and give them a toss, then sprinkle evenly with parmesan and place them back in the oven for just a minute or two to melt the cheese. Pile them onto a platter or keep them right on the pan if you’ll serve them from there! Drizzle with garlicky chive yogurt, and sprinkle with bacon and green onions. Serve immediately. ENJOY!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
So so good!! I did use cheddar only bc my boys wanted it but yum!!!
Do you ever use precooked chicken bacon (Alfresco brand)in your recipes or always precooked regular pork bacon?
Would these be good the next day?