Loaded Smashed Potatoes

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Transcript

00:00Loaded smashed potatoes. These loaded smashed potatoes are about to become your new obsession,

00:06and honestly, there's no apology needed. Whether you're hosting game day, preparing a show-stopping

00:11side dish, or treating yourself to something ridiculously delicious, these loaded beauties

00:16deliver every single time. For the potatoes, use 14 mini red potatoes, a light coating of avocado

00:23oil spray, 1⁄2 teaspoon sea salt, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon onion powder,

00:291⁄4 teaspoon black pepper, and a dash of paprika. For the loaded toppings, use 1⁄2 cup of shredded

00:36sharp cheddar cheese, 1⁄2 cup of crumbled bacon, 1⁄4 cup of chopped green onion, and ranch dressing

00:42for dipping. Boil the mini red potatoes until fork tender but still intact. Preheat the oven to high

00:48heat and line a baking sheet with parchment to ensure crisp results. Cook the bacon until crispy,

00:54drain it well, and chop it into small pieces for even topping distribution.

00:59Drain the potatoes and arrange them on the baking sheet, smashing each gently to create

01:03craggy edges that crisp beautifully. Coat the potatoes generously with avocado oil and season

01:09with salt, garlic, onion, pepper, and paprika. Bake until golden and crisp, allowing the edges

01:15to caramelize perfectly. Top with cheddar and bacon, return briefly to melt the cheese,

01:20then finish with green onions and serve hot with ranch. Store leftovers in an airtight container

01:25for up to three days, and reheat in a hot oven to regain crispiness. Avoid microwaving.

01:31For make-ahead prep, smash and season the potatoes, then refrigerate for up to a day. Easily double

01:37the recipe by using two baking sheets and rotating them midway. For smaller groups, halve the ingredients

01:43while keeping the same cooking times. These loaded smashed potatoes deliver impressive flavor

01:48with minimal effort.