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Loaded Smashed Potatoes Recipe

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4.3 from 5 reviews

These Loaded Smashed Potatoes are crispy on the edges, tender inside, and topped with melted cheddar cheese, sour cream, and fresh green onions. They make a perfect appetizer, snack, or side dish bursting with savory flavors and a delightful texture.

Ingredients

Potatoes

  • 1.5 lbs. baby potatoes
  • 2 tsp salt (for boiling water)

Toppings and Seasoning

  • 2 Tbsp olive oil
  • 1/2 Tbsp everything bagel seasoning
  • 1 cup shredded cheddar cheese
  • 1/3 cup sour cream
  • 2 green onions, sliced

Instructions

  1. Boil Potatoes: Place the baby potatoes in a large pot and add enough water to cover them by one inch. Add 2 teaspoons of salt to the water and bring it to a boil over high heat with the lid on. Boil the potatoes for about 10 minutes or until they are very tender when pierced with a fork.
  2. Preheat Oven and Prepare Seasoning: While the potatoes boil, preheat your oven to 425ºF (220ºC). Line a large baking sheet with parchment paper. In a small bowl, mix the olive oil with the everything bagel seasoning.
  3. Drain and Smash Potatoes: Drain the cooked potatoes and let them cool slightly. Transfer them to the prepared baking sheet. Using a heavy-bottomed glass or potato masher, gently smash each potato until it is relatively flat but still intact.
  4. Season and Bake: Brush the smashed potatoes evenly with the olive oil and seasoning mixture. Bake in the preheated oven for about 30 minutes, or until the edges become golden brown and crispy.
  5. Add Cheese and Melt: Remove the baking sheet from the oven and sprinkle shredded cheddar cheese evenly over the potatoes. Return to the oven for a few more minutes until the cheese melts completely.
  6. Garnish and Serve: Remove the potatoes from the oven and top each with a small dollop of sour cream and sliced green onions. Serve immediately while warm and enjoy!

Notes

  • You can substitute baby potatoes with small red or Yukon gold potatoes if preferred.
  • For a spicier version, add a sprinkle of smoked paprika or cayenne pepper to the olive oil mixture.
  • Make sure the potatoes are very tender before smashing to achieve the perfect crispy texture.
  • Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
  • This recipe can be easily doubled or halved depending on your serving needs.

Find it online: https://lauracooks.com/loaded-smashed-potatoes-recipe/