Loaded Smashed Potatoes
Ingredients:
2 pounds baby potatoes (or small Yukon Gold potatoes)
4 tablespoons unsalted butter, melted
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon (about 6 slices)
3 green onions, chopped (plus more for garnish)
Salt and pepper, to taste
1/2 teaspoon garlic powder (optional)
1/2 teaspoon paprika (optional)
Instructions:
Boil the Potatoes:
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Preheat the Oven:
While the potatoes are boiling, preheat your oven to 450°F (230°C).
Smash the Potatoes:
Drain the potatoes and let them cool for a few minutes.
On a greased or parchment-lined baking sheet, place the potatoes. Using a fork or a potato masher, gently smash each potato until they are about 1/2 inch thick.
Season and Bake:
Brush the melted butter over the smashed potatoes, then sprinkle with salt, pepper, garlic powder, and paprika (if using).
Bake in the preheated oven for 20-25 minutes, or until the edges are crispy and golden.
Add the Toppings:
Remove the potatoes from the oven and immediately sprinkle with shredded cheddar cheese, crumbled bacon, and chopped green onions.
Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven, let cool slightly, and garnish with extra green onions. Serve warm with additional sour cream on the side if desired.