Loaded Smashed Potatoes

Step 1

Prep the Potatoes: Preheat your oven to 425°F. In a large pot, bring water to a boil and add 2 teaspoons of salt. Add the baby gold potatoes to the pot and cook until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.

Step 2

Smash and Season: Once the potatoes are cool enough to handle, place them on a baking sheet. Use the bottom of a glass to gently smash each potato to about ½ inch thickness. (Feel free to smash them down thinner if you prefer) Drizzle with 2 tablespoons olive oil and sprinkle evenly with the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.

Step 3

Bake: Bake the smashed potatoes in the preheated oven until they are golden brown and crispy, about 20-25 minutes. (If you like them extra crispy, feel free to broil them after baking for 1-2 minutes more.

Step 4

Top: Take the potatoes out of the oven and sprinkle with cheese, bake for 2-3 minutes more or until the cheese is melted.

Step 5

Serve: Let the potatoes cool slightly and top individual portions with crumbled bacon, sour cream and chives as desired.