Not really a recipe — more like a choose-your-own adventure in potato form.
Roast quartered yellow potatoes (one per person) at 425°F with olive oil, salt, and pepper. While they crisp up, fry some bacon, grate Cheddar, oil up a handful of spinach or baby kale, slice an avocado, and locate that tub of sour cream (or yogurt, we don’t judge).
When the potatoes are soft, smash them flat with the bottom of a glass, then pile on greens, bacon bits, and way too much cheese (yum). Back in the oven till melty. Finish with avocado and dollops of something creamy.
No rules. Just carbs.
Photo credit: David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
