Loaded Smash Potatoes

Ingredients

• 1.5 lb Baby gold potatoes (cleaned)
• 2 tbsp Olive oil
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp Garlic powder
• 1 cup Shredded cheddar cheese
• 0.5 cup Bacon bits (cooked and crumbled)
• 2 tbsp Fresh chives (finely chopped)
• 0.25 cup Sour cream (for serving)

Steps

1. 1

   Place the baby gold potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

2. 2

   Preheat your oven to 425°F (220°C).

3. 3

   Drain the potatoes and let them steam dry for a few minutes. Place them on a large rimmed baking sheet.

4. 4

   Using the bottom of a heavy glass or a potato masher, gently press down on each potato to flatten it until it is about 1/2 inch thick.

5. 5

   Drizzle the smashed potatoes with olive oil, then season generously with salt, black pepper, and garlic powder.

6. 6

   Roast the potatoes in the preheated oven for 15-20 minutes, flipping halfway through, until the edges are deep golden brown and crispy.

7. 7

   Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and cooked bacon bits evenly over the top of the potatoes.

8. 8

   Return to the oven for 2-3 minutes, or until the cheese is completely melted and bubbly.

9. 9

   Garnish with fresh chopped chives and serve immediately with a dollop of sour cream if desired.

Notes

For extra crispy potatoes, ensure they are very dry after boiling before you smash and oil them. You can also use a cast iron skillet for even better heat distribution.

Nutrition per serving

• appetizer
• side dish
• potatoes
• cheesy
• bacon
• baked
• comfort food