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Loaded Smashed Potatoes

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Imagine a loaded baked potato, smashed and baked into crispy bite-sized goodness, particularly made for game day or any get-together, potluck, picnic or snack time.

Boil, smash and bake. 

It starts with a quick parboil of the potatoes in cold salted water, cooking just until they're softened. 

To smash these bad boys, you can use a potato masher, the heel of your hand, or the bottom of a heavy glass, trying your best to keep the potatoes as intact as possible. 

Bake the potatoes until they're oh-so-crispy on the outside, topping with a dollop of sour cream, bacon and chives.



Ingredients
  • 2 pounds baby yellow potatoes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • ¾ cup shredded cheddar cheese
  • ⅓ cup sour cream
  • 4 slices bacon, diced
  • 2 tablespoons chopped fresh chives

Equipment
  • Dutch Oven
  • Cast Iron Skillet

Instructions

  • Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
  • Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
  • Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
  • Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  • Top each potato with sour cream, bacon and chives.
  • Serve immediately.

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