$4.97 RECIPE / $0.99 SERVING
If you’ve never tried loaded smashed potatoes before, consider this a sign from the cosmos that you should make them right now.
The potatoes are boiled until fluffy and tender on the inside, then crushed and roasted until crispy on the surface. Then, of course, I went one step further and filled them up with my favorite baked potato toppings.
These loaded smashed potatoes with all the fixins’ are everything I’ve ever desired.
WHICH POTATOES ARE BEST FOR SMASHED POTATOES?
I strongly advise you to splurge on small baby potatoes, the kind that is approximately the size of a golf ball. They cook rapidly and have just the ideal skin-to-flesh ratio for excellent smashed potatoes. Plus, the insides are always silky smooth and creamy.
TOPPING IDEAS FOR POTATOES
Because I like to work with what I have on hand, I kept my smashed potato toppings basic. I seasoned them with Everything Bagel Seasoning before topping them with cheddar, sour cream, and green onion. Here are some other ideas for toppings:
- BBQ Sauce
- French Fried Onions
- Chopped Sweet Onion
- Blue Cheese
- Spinach Dip
SUBSTITUTES FOR SEASONING
If you can’t locate everything bagel seasoning in a shop, here’s how to make your own. Alternatively, you may use Montreal Steak Seasoning (a similarly chunky seasoning blend) or a little ranch seasoning if you want (mix with the oil before brushing onto potatoes). A basic classic blend of garlic powder, smoked paprika, salt, and pepper is another choice.
HOW DO YOU SERVE SMASHED POTATOES?
These smashed potatoes have classic flavors that go with a variety of foods and can lend a fun touch to your typical “meat and potatoes” dinner.
Try them with my Honey Mustard Chicken Wings, Brown Sugar Roasted Pork Loin, Easy BBQ Chicken Sandwiches, or Homemade Chicken Nuggets. Alternatively, offer them as a snacky snack for a movie night or something.
LOADED SMASHED POTATOES
- 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)
- In a large pot, place the tiny potatoes and enough water to cover them by one inch. To the water, add 2 teaspoons of salt.
- Bring the water to a boil over high heat with the lid on the saucepan. Boil for about 10 minutes, or until the potatoes are very soft. Prick the potatoes with a fork to see whether they are soft. They must be extremely delicate in order to smash readily.
- Preheat the oven to 425°F while the potatoes are boiling. Using parchment paper, line a large baking sheet. In a small bowl, combine the olive oil and everything bagel seasoning.
- Drain the potatoes and set them aside for a few minutes to cool before placing them on the baking pan. Smash each potato with a heavy-bottomed glass or a potato masher until it’s pretty flat.
- Apply the olive oil and pepper to the mashed potatoes’ surface.
- Preheat the oven to 425°F and bake the mashed potatoes for about 30 minutes, or until golden brown and crispy around the edges.
- After removing the potatoes from the oven, sprinkle the shredded cheese on top. Return them to the oven for a few minutes longer, or until the cheese has melted completely.
- Finally, serve with a dollop of sour cream and chopped green onions on top of each potato.
*The sodium amount listed below includes the salt added to the boiling water, which is mostly removed when the potatoes are drained.
- Serving: 4 potatoes
- Calories: 276 kcal
- Carbohydrates: 25 g
- Protein: 9 g
- Fat: 16 g
- Sodium: 1171 mg
- Fiber: 3 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING LOADED SMASHED POTATOES
- In a pot, place 1.5 pounds of baby potatoes and enough water to cover them by one inch. Season the potatoes while they cook with 2 tsp salt in the water. Bring the water to a boil over high heat with the lid on the saucepan. Boil for about 10 minutes, or until the potatoes are very soft (test with a fork). In a colander, drain the potatoes.
- Preheat the oven to 425°F while the potatoes are boiling. Using parchment paper, line a large baking sheet. In a small bowl, combine 2 tablespoons olive oil and 1/2 tablespoons of everything bagel seasoning.
- Transfer the drained potatoes to the baking sheet and smash them with a heavy-bottomed glass until they’re smoothed out.
- Apply the oil and spice to the mashed potatoes’ surface.
- Bake the mashed potatoes for about 30 minutes, or until golden brown and crispy around the edges, in a preheated 425°F oven. Then take them out of the oven and sprinkle them with shredded cheese (about 1 cup total). Return them to the oven to melt the cheese for a few more minutes.
- Remove them from the oven once the cheese has melted and top each potato with a little dollop of sour cream, then top with chopped green onions.