Loaded Smashed Baby Potatoes
Baby potatoes are parboiled, baked with butter until crispy and golden brown with salt and pepper in the oven. They are then topped with bacon bits, cheese, sour cream, and green onions. So simple yet so delicious!
Servings: 6 servings
Calories: 529cal
Cost: $5
Equipment
- oven
- Large Baking Sheet
- 6 quart stockpot
- cutting board
- knife
Ingredients
- 1 ½ pounds petite baby potatoes
- 3 tablespoons olive oil
- ½ teaspoon fresh cracked ground pepper
- 1 teaspoon sea salt
- 3 tablespoons unsalted butter melted
- 1½ cup shredded cheddar cheese
- ½ cup crisp-cooked bacon crumbled
- ½ cup sour cream
- ¼ cup green onion chopped
Instructions
- Clean, and scrub potatoes to remove any loose dirt or debris. Fill a stockpot with potatoes. Add water until potatoes are submerged with one addtional inch of water. Bring potatoes to a boil for 15-18 minutes or until they are fork tender.
- Preheat the oven to 425° and grease a large baking sheet with olive oil. Once potatoes are fork-tender, drain them into a collander and allow them to cool for at 5 minutes.
- Evenly spread potatoes onto the baking sheet at least one inch apart. Use the bottom of a mason jar to gently smash them. Brush potatoes with melted butter, and sprinkle with salt and pepper.
- Bake potatoes for 20 minutes or until crispy and golden brown. Remove them from the oven, and sprinkle each with an even amount of shredded cheddar. Return them to the oven for 6-8 minutes. It is okay if the cheese gets toasted on the baking sheet too because this will make them tastier!
- Remove potatoes from oven and top them with sour cream, green onions, and bacon. Enjoy right away!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1portion | Calories: 529cal | Carbohydrates: 21g | Protein: 10g | Fat: 46g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 616mg | Potassium: 548mg | Fiber: 3g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 23mg | Calcium: 244mg | Iron: 1mg