By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
441 cal · 45 min
Smashed Potatoes with Melted Cheese and Greens
Recipe GLPR24c1605885c84b
Creamy roasted Yukon gold potatoes topped with melted mozzarella and parmesan cheese, fresh spinach or kale, and a hint of red pepper heat. A delicious and simple side dish that's naturally gluten-free and perfect for any meal.
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Ingredients
5 lbs organic Yukon gold potatoes
2 tbsp extra virgin olive oil
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1-2 cups fresh spinach or kale
1/2 tsp himalayan salt
1 tsp crushed red pepper flakes
Directions
Preheat your oven to 425°F. Rinse the potatoes thoroughly under cool running water to remove any dirt and sand, then pat dry with a clean towel.
Arrange the potatoes on a large baking sheet and pierce each one several times with a fork to allow steam to escape during cooking.
Drizzle the olive oil evenly over all the potatoes and place in the preheated oven. Bake for 30 to 40 minutes, until the potatoes are completely tender when pierced with a knife.
Carefully remove the baking sheet from the oven and set your oven to broil on high. Using the back of a spatula or potato masher, gently smash the top of each potato. Top each potato with a portion of mozzarella cheese, fresh spinach or kale, grated parmesan cheese, a pinch of himalayan salt, and a sprinkle of crushed red pepper flakes.
Place the potatoes under the broiler for 3 to 5 minutes, watching carefully, until the cheese is completely melted and the top is lightly bubbling and golden.
Remove from the broiler and serve immediately while the cheese is still hot and melted.
Comments
Every ingredient is stocked year-round at Charlotte chains, though mozzarella and parmesan run $3–5 combined depending on quality; at eight servings, that's roughly 50–70 cents of cheese per portion, making this a genuinely affordable side or light dinner. The 45-minute time is honest for peeling, boiling, and mashing, though you won't be tending the stove constantly, which suits a busy weeknight. Spinach wilts into the potatoes without fuss, and the dish reheats decently in a skillet or microwave, though it loses some silkiness—best served fresh. This is a solid, no-surprises comfort dish with good seasonality for fall and winter when potatoes are at their cheapest.
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