Loaded Wild Rice Smashed Potatoes
Natalie Yarbrough, Minnetonka, MN
2026 Wild Rice Recipe Contest Finalist
- 2 tbsp canola oil
5 oz shredded Parmesan cheese
2 cups cooked wild rice
1½ lbs baby potatoes
2 tbsp sea salt, divided
1 pkg (8 oz) shredded colby-jack cheese
1 pkg (3 oz) sliced prosciutto
2 green onions, thinly sliced, garnish
½ cup sour cream, garnish
Preheat oven to 425°F. Coat baking sheet in oil; set aside. In medium bowl, mix Parmesan and wild rice. Place 2-3 tbsp of mixture in circles on baking sheet. In large pot, boil potatoes with 1 tbsp salt until tender; drain. Place potatoes on cutting board; use bottom of glass to flatten. Place one potato on top of wild rice circles; sprinkle each with 1 tbsp colby-jack cheese. Top each with small piece of prosciutto; bake 20 minutes. Sprinkle with remaining salt; garnish.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council