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Loaded Smashed Potatoes
These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!
👥 5 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.
salt (for the boiling water) ($0.05)2 tsp
2
Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about ⏱️ 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.
3
While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.
olive oil ($0.32)2 Tbsp
4
Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it's relatively flat.
5
Brush the olive oil and seasoning over the surface of the smashed potatoes
olive oil ($0.32)2 Tbsp
6
Bake the smashed potatoes in the preheated 425ºF oven for about ⏱️ 30 minutes, or until the edges are golden brown and crispy.
7
Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.
8
Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!
Nutrition Facts
calories
276 kcal
fat Content
16 g
serving Size
4 potatoes
fiber Content
3 g
sodium Content
1171 mg
protein Content
9 g
carbohydrate Content
25 g
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