Loaded Smash Potatoes

$- 2 pounds baby potatoes - 1 cup shredded cheddar cheese - ½ cup sour cream - 4 green onions, sliced - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon smoked paprika - Salt and pepper to taste - ½ cup crispy fried onions - Fresh parsley, chopped - Large pot - Baking sheet - Parchment paper - Potato masher or glass When I make loaded smash potatoes, I start with fresh baby potatoes. They are the perfect size and cook evenly. I find that 2 pounds is just right for a family meal or a gathering. Next, I add flavor with 1 cup of shredded cheddar cheese. The cheese melts beautifully and adds creaminess. I also use ½ cup of sour cream, which gives a tangy taste and richness. Sliced green onions bring a fresh crunch to the dish. They add a nice color and flavor. I use 4 green onions, but feel free to add more if you love their taste. For seasoning, I use simple spices. A teaspoon each of garlic powder and onion powder gives depth. Adding ½ teaspoon of smoked paprika gives a lovely, smoky touch. I always add salt and pepper to taste for balance. To finish, I sprinkle crispy fried onions on top. They add a crunch and a savory flavor. A sprinkle of fresh parsley adds color and freshness. In terms of tools, you will need a large pot for boiling. A baking sheet lined with parchment paper makes cleanup easy. A potato masher or glass helps create those perfect smashed potatoes. This blend of ingredients makes loaded smash potatoes a hit every time. - Step 1: Preheat the Oven to 425°F (220°C) Set your oven to 425°F. This heat makes the potatoes crispy. - Step 2: Boil the Potatoes for 15-20 minutes In a big pot, add the baby potatoes. Cover them with water and add a bit of salt. Bring the water to a boil. Cook the potatoes for 15 to 20 minutes. They should be fork-tender. - Step 3: Drain and Cool the Potatoes Once cooked, carefully drain the potatoes. Let them cool for a few minutes. You want them warm, not hot. - Step 4: Smash the Potatoes Lay the cooled potatoes on a baking sheet lined with parchment paper. Use the bottom of a glass or a potato masher to smash each potato gently. You want them flat but still whole. - Step 5: Brush with Olive Oil Mixture In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Brush this mix over the smashed potatoes. Make sure they are well coated. - Step 6: Bake until Crispy and Golden Put the baking sheet in your preheated oven. Bake for 20 to 25 minutes. Look for crispy, golden edges. - Step 7: Add Cheese to Melt Take the baking sheet out and sprinkle shredded cheddar cheese on top. Return it to the oven for 5 more minutes. Wait until the cheese melts and bubbles. - Step 8: Serve with Toppings Remove the potatoes from the oven. Drizzle them with sour cream. Add sliced green onions and crispy fried onions on top. For a fresh touch, sprinkle with chopped parsley. Properly boiling your potatoes is key. Start with cold water and a pinch of salt. Bring the water to a boil, then cook until fork-tender, about 15-20 minutes. This ensures your potatoes are soft inside but firm enough to smash. After boiling, let them cool a bit. This prevents burns and makes smashing easier. For smashing, use the bottom of a glass or a potato masher. Press down gently until the potatoes flatten but stay intact. This creates more surface area for crispiness. You can enhance the flavor with different spices. Try adding fresh herbs like rosemary or thyme to the olive oil mix. For a spicy kick, toss in some jalapeños or sriracha. These options give your loaded smash potatoes a unique twist. Optional toppings can take your dish to the next level. Besides cheddar cheese, consider using crumbled feta or pepper jack for a zing. You could also add crispy bacon bits or roasted garlic for extra flavor. For plating, use a large platter to display the potatoes. Drizzle sour cream over the top, and sprinkle with fresh parsley. This makes a stunning centerpiece for any meal. When serving, consider pairing the potatoes with grilled chicken or steak. They also go well with a fresh salad. This way, your loaded smash potatoes shine as a delicious side dish. {{image_4}} You can switch up the cheese for even more flavor. Try provolone for a creamy melt. Pepper Jack adds a nice kick with its spicy notes. Gouda brings a rich, smoky taste that elevates the dish. Each cheese option pairs well with the crispy potatoes. For a plant-based spin, use vegan cheese or sour cream. You can also add roasted vegetables like bell peppers or zucchini for extra nutrition. These swaps keep your dish tasty and friendly for all diets. Herbs can transform your loaded smash potatoes. Add rosemary or thyme for a fresh twist. If you like spice, toss in jalapeños or a splash of sriracha. These additions can customize your potatoes to match your mood. Store leftover loaded smash potatoes in an airtight container. This keeps them fresh and tasty. Place them in the fridge within two hours after cooking. They stay good for about three to four days. When you're ready to eat them again, take them out of the fridge and enjoy! To reheat your smash potatoes, use an oven for best results. Preheat the oven to 375°F (190°C). Place the potatoes on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. Remove the foil for the last five minutes to crisp them up. You can also use a microwave, but they won’t be as crispy. Heat for 1-2 minutes, checking often. If you want to freeze loaded smash potatoes, let them cool completely first. Place them in a freezer-safe container or bag. Remember to remove as much air as possible. These potatoes can stay fresh for up to three months. When you want to eat them, thaw them in the fridge overnight. Reheat them in the oven for the best taste and texture. Yes, you can use regular potatoes. Just cut them into smaller pieces. This helps them cook evenly. Baby potatoes add a nice bite, but larger ones work too. To make these potatoes vegan, swap sour cream for a plant-based version. Use vegan cheese instead of regular cheese. Olive oil is already vegan, so you’re good there! These potatoes pair well with grilled meats, salads, or roasted veggies. They also shine at parties as a fun side dish. Try them with barbecue chicken or steak for a complete meal. Leftovers can stay fresh for about 3-4 days in the fridge. Store them in an airtight container for best results. Reheat them in the oven for crispiness. Yes, you can prep the potatoes ahead of time. Boil and smash them, then store in the fridge. Bake them just before serving for a warm, crispy treat! In this article, we covered how to make loaded smash potatoes. We talked about the main ingredients, seasoning, tools, and step-by-step instructions. I shared tips for crispy potatoes and flavor variations. You can also find storage info and answers to common questions. Try these potatoes for your next gathering. They’re easy to make and super tasty! Whether you stick to the basics or explore new flavors, enjoy every bite.$

Indulge in the ultimate comfort food with loaded smash potatoes! This recipe combines perfectly cooked baby potatoes, crispy edges, and a creamy topping of cheddar cheese, sour cream, and green onions. Discover how to make these irresistible smash potatoes that are sure to impress at your next gathering. Click through for step-by-step instructions and add this delicious dish to your meal plan today! #LoadedSmashPotatoes #ComfortFood #PotatoRecipes #EasyCooking

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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: Set your oven to 425°F (220°C) so it’s hot and ready for baking.

Prepare the Potatoes: In a large pot, add the baby potatoes and cover them with water. Add a pinch of salt for flavor and bring the water to a boil. Once boiling, cook the potatoes for approximately 15-20 minutes, or until they are fork-tender.

Drain and Cool: Carefully drain the cooked potatoes and allow them to cool for a few minutes until they are manageable to handle.

Smash the Potatoes: On a parchment-lined baking sheet, place the boiled potatoes apart from each other. Using the bottom of a glass or a potato masher, gently smash each potato to create a flat surface, being cautious not to break them apart completely.

Season: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well, then generously brush this flavorful oil mixture over the smashed potatoes, ensuring they are evenly coated.

Bake: Carefully place the baking sheet into the preheated oven. Bake for 20-25 minutes, or until the edges of the potatoes are crispy and golden brown.

Add Cheese: Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the hot potatoes. Return them to the oven for an additional 5 minutes, or until the cheese is fully melted and bubbly.

Serve: Once baked, take the potatoes out of the oven. Drizzle them with sour cream and generously sprinkle the sliced green onions and crispy fried onions on top. For an added touch of freshness, garnish with chopped parsley.

- Prep Time: 10 minutes

- Total Time: 1 hour

- Servings: 4-6

- Presentation Tips: Serve the loaded smash potatoes on a large platter, draping them with sour cream and a sprinkle of fresh herbs to create an inviting centerpiece for any gathering!