Loaded Smashed Potatoes
These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!
Servings: 5 4 potatoes each
Calories: 276kcal
Equipment
- Splatterware Sheet Pan
- Parchment Paper
Ingredients
- 1.5 lbs. baby potatoes $2.99
- 2 tsp salt (for the boiling water) $0.05
- 2 Tbsp olive oil $0.32
- 1/2 Tbsp everything bagel seasoning $0.15
- 1 cup shredded cheddar $0.85
- 1/3 cup sour cream $0.39
- 2 green onions, sliced $0.22
Instructions
- 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.
- 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.
- 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.
- 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.
- Brush the olive oil and seasoning over the surface of the smashed potatoes
- Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.
- 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.
- Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!
See how we calculate recipe costs here.
Video
Notes
*the sodium content listed below includes the salt added to the boiling water, most of which is discarded when the potatoes are drained.
Nutrition
Serving: 4potatoes | Calories: 276kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Sodium: 1171mg | Fiber: 3g