Dessert
Crispy Smashed Loaded Potatoes
Golden smashed potatoes emerge from the oven with crackling edges and fluffy centers, their surfaces glistening under a blanket of melted cheddar and savory bacon bits. A cool spoonful of sour cream and a scattering of fresh chives adds bright, creamy contrast in every bite.
- Total
- 59 min
- Prep
- 15 min
- Cook
- 44 min
- Serves
- 8
Nutrition per Serving
- Calories
- 181
- Protein
- 5g
- Carbs
- 19g
- Fat
- 10g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 375mg
Ingredients
- 8 cup water
- 1 tsp salt
- 2 lb new red potatoes, unpeeled
- 3 tbsp extra-virgin olive oil
- 3/4 tsp garlic salt
- 1/4 tsp ground pepper
- 1/2 cup shredded Cheddar cheese
- 2 slices cooked bacon, chopped
- 1/3 cup sour cream
- 2 tbsp chopped fresh chives
Instructions
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- Combine water and salt in a large pot; bring to a boil over high heat. Add potatoes; return to a boil. Reduce heat to medium-high and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well and pat the potatoes dry using a clean kitchen towel or paper towels; transfer to a large rimmed baking sheet.
- Drizzle oil over the potatoes; sprinkle with garlic salt and pepper and toss to coat. Spread the potatoes evenly on the pan. Using a sturdy glass jar or mug, gently push down on each potato to smash it to 1/2-inch thickness, keeping the potato intact.
- Roast the potatoes on the lower rack until golden and crispy, about 25 minutes. Remove from oven. Turn broiler to high.
- Top the potatoes evenly with cheese and bacon; broil on the upper rack (about 6 inches from heat) until the cheese is melted, about 2 minutes. Transfer to a platter; dollop with sour cream and sprinkle with chives. Serve immediately.