Ingredients
Scale
- 4 large russet potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/4 cup sour cream (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and pierce potatoes several times with a fork. Microwave potatoes on high for 5-7 minutes, or until slightly softened. This will shorten the baking time.
- Step 2: Place potatoes on a baking sheet and bake for 30-40 minutes, or until tender. Remove from oven and let cool slightly.
- Step 3: Once cool enough to handle, gently smash each potato with a fork or potato masher, leaving some texture. Drizzle with olive oil and season with salt and pepper.
- Step 4: Return the smashed potatoes to the oven and bake for another 10-15 minutes, or until the edges are crispy and golden brown.
- Step 5: Remove from oven and top with shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Step 6: If using, dollop with sour cream. Serve immediately.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- For perfectly crispy reheated potatoes, bake them at 350°F (175°C) for 10-15 minutes until heated through and slightly browned.
- Serve these loaded smashed potatoes alongside a simple green salad for a balanced and satisfying meal.
- For extra flavor, consider adding a sprinkle of your favorite BBQ seasoning before the final bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American