Loaded Smash Potatoes

$- 2 pounds baby potatoes - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon smoked paprika - Salt, to taste - Freshly ground black pepper, to taste - 4 tablespoons olive oil - 1 cup shredded cheddar cheese - ½ cup sour cream - 4 green onions, sliced - ½ cup crispy fried onions (for garnish) - Fresh parsley, chopped (for garnish) Loaded smash potatoes start with baby potatoes. These small potatoes are perfect for this dish. They cook quickly and have a nice texture. You will need about two pounds for a good serving size. For seasoning, I love to use garlic powder, onion powder, and smoked paprika. These spices add layers of flavor. Don’t forget salt and black pepper to taste. This is where you can make it your own. You will need four tablespoons of olive oil. This helps crisp the potatoes while baking. Now, let’s talk toppings. Shredded cheddar cheese is a must for that gooey goodness. Sour cream adds a creamy element. Green onions give freshness, while crispy fried onions add crunch. Finally, fresh parsley is a great garnish for color and flavor. With these ingredients, you’ll create a dish that is both fun and delicious. First, preheat your oven to 425°F (220°C). This temperature helps the potatoes get nice and crispy. Next, put the baby potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the pot to a boil and cook for about 15-20 minutes. You know the potatoes are ready when a fork easily goes in. Once the potatoes are tender, drain them and let them cool a bit. When they're cool enough to handle, place the potatoes on a parchment-lined baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato. Aim to flatten them without breaking them apart completely. Now it’s time to add some flavor! In a small bowl, mix together 4 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of smoked paprika, salt, and freshly ground black pepper. Brush this tasty mixture all over the smashed potatoes. This step adds a wonderful flavor and a crisp texture when baked. Place the baking sheet in the preheated oven. Bake for 20-25 minutes. You want the edges to turn golden and crispy. This is when the magic happens! After baking, take the potatoes out of the oven. Sprinkle 1 cup of shredded cheddar cheese on top of each smashed potato. Then return them to the oven for an extra 5 minutes. You’ll know they are done when the cheese is melted and bubbly. Once they're out, drizzle ½ cup of sour cream over the potatoes. Top them with sliced green onions and crispy fried onions for crunch. Finish with a sprinkle of fresh parsley for a pop of color. Enjoy your loaded smash potatoes! Choosing the right potatoes For the best smash potatoes, use baby potatoes. They cook evenly and give a nice texture. Red or yellow baby potatoes work great. They have a creamy inside and hold their shape well. Techniques for smashing without breaking To smash without breaking, first boil the potatoes until fork-tender. Once cooked, let them cool slightly. Place a potato on a baking sheet and gently press down with a glass or potato masher. Aim for a flat but not completely broken potato. This helps create crispy edges while keeping the center soft. Ideas for additional seasoning Beyond the basic garlic and onion powder, try adding chili powder for heat. You can also use fresh herbs like thyme or rosemary for a fragrant touch. Mix these into the oil before brushing on the potatoes. Recommended garnishes for presentation Garnishing makes your dish pop! Consider adding crispy fried onions for crunch. Fresh parsley adds a lovely green color. For a touch of brightness, top with sliced green onions. These not only taste great but also look beautiful on the plate. {{image_2}} You can mix things up with cheese. Try mozzarella for a stretchy, gooey texture. Feta adds a tangy kick. Or, use pepper jack for a spicy twist. Each choice gives you a new taste. For toppings, think beyond the usual. Add crispy bacon bits for crunch. Sautéed mushrooms bring earthy flavors. You could even use jalapeños for heat. Experiment with different herbs like thyme and rosemary to change the flavor profile. If you want to make it lighter, swap regular sour cream for Greek yogurt. It keeps the creaminess but lowers the fat. Use low-fat cheese to cut calories without losing flavor. For a vegan option, try cashew cream instead of sour cream. Nutritional yeast can replace cheese, giving a cheesy flavor without dairy. You can enjoy loaded smash potatoes while keeping it healthy and plant-based. To keep your loaded smash potatoes fresh, follow these easy steps. First, let the leftovers cool down. Place them in an airtight container. Keep them in the fridge for up to three days. If you want to save them longer, you can freeze them. To freeze loaded smash potatoes, wrap each potato in plastic wrap. Then place them in a freezer bag. Remove as much air as you can before sealing. They can stay in the freezer for up to three months. When it's time to enjoy your leftovers, reheating is key. You can use the oven for great results. Preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet. Heat them for about 15-20 minutes or until hot. If you need a quicker way, you can use the microwave. Place the potatoes on a microwave-safe plate. Cover them loosely with a damp paper towel. Heat in short bursts of 1-2 minutes, checking often. This method keeps them moist and tasty. How can I make loaded smash potatoes ahead of time? You can prepare the potatoes in advance. Boil them and smash them. Then, keep them in the fridge for up to two days. When you’re ready, season and bake them. This saves time while still giving you that fresh taste. Can I use larger potatoes instead of baby potatoes? Yes, you can use larger potatoes. Just cut them into smaller pieces to make boiling easier. After boiling, smash them down like the baby potatoes. They will take longer to cook, so adjust your boiling time. What other ingredients can I add to loaded smash potatoes? You can get creative with toppings! Try adding cooked bacon bits or jalapeños for heat. Different cheeses like mozzarella or feta can also work. Feel free to mix in herbs like thyme or rosemary for extra flavor. Loaded smash potatoes are a tasty treat made with baby potatoes, seasonings, and toppings. You learned how to prepare, season, and bake them for a crispy, delicious result. Remember to choose the right potatoes and explore various toppings to make them your own. Store leftovers correctly to enjoy them later. With these tips and tricks, you can create a dish that's satisfying and fun. Experiment with flavors and have fun making loaded smash potatoes your way!$

Indulge in these mouthwatering Loaded Smash Potatoes that transform simple ingredients into a crispy, cheesy delight! Perfect for weeknight dinners or entertaining guests, this recipe is easy to follow and packed with flavor. Crispy edges meet creamy toppings for a dish that's sure to impress. Click through to explore the full recipe and elevate your potato game today! #LoadedSmashPotatoes #CheesyPotatoes #ComfortFood #PotatoRecipes

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Ingredients

2 pounds baby potatoes

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt, to taste

Freshly ground black pepper, to taste

4 tablespoons olive oil

1 cup shredded cheddar cheese

½ cup sour cream

4 green onions, sliced

½ cup crispy fried onions (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 425°F (220°C).

Boil the potatoes: Place the baby potatoes in a large pot, cover them with water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes or until fork-tender.

Drain the potatoes and let them cool slightly.

Smash the potatoes: On a parchment-lined baking sheet, place the boiled potatoes and gently smash each one with the bottom of a glass or a potato masher, creating a flat surface without breaking them apart completely.

Season: In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Brush this mixture generously over the smashed potatoes.

Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the edges are crispy and golden.

Add cheese: Remove the potatoes from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven for an additional 5 minutes until the cheese is melted and bubbly.

Serve: Remove from the oven, drizzle with sour cream, and top with sliced green onions and crispy fried onions. Garnish with fresh parsley.

Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6