Loaded Smashed Potatoes
Loaded Smashed Potatoes are really easy to make and the perfect thing to serve to a crowd. They are just like the original, but even easier – no scooping required. Everything can be prepped ahead of time, so once game time rolls around, everyone is ready for the touchdown dance you’ll be doing after all the compliments you receive.
I used to despise Fantasy Football. I feel like I would lose my husband to constant score checks every Thursday, Sunday and Monday (ok, I’ll admit that’s a bit dramatic). Then, my oldest son, Jack, became obsessed with football. So, I figured if you can’t beat ‘em, join ‘em.
My first season in Fantasy Football I won (totally beginners luck), so now I’m hooked. I am right there with Matt 3 nights a week watching my point total tick up on my ESPN app.
Football parties are so fun. Getting everybody together, people randomly shouting at the tv for a 3 hour span, adult beverages and FOOD. I live for the food; football party food is the best.
It more or less is a buffet of appetizers. You get to sample all sorts of delicious apps and leave feeling happy and satiated. These Potato Skins are aimed at doing just that!
When we have people over, I try to have as much ready ahead of time as I can. I hate having to run around throwing stuff together when our company is over. With these potato skins, you can prep everything ahead of time and then set it out as a make-your-own potato skin bar.
This is great to let guests choose their own toppings as well as encouraging kids to try something new. I swear, every time I make something that involves DIY assembly, my boys try way more new things than if I were to just put the food on their plate myself.
Why Smashed Potatoes?
Trying to cook potatoes, let them cool down, slice them and THEN scoop out the insides takes a very long time. You need to have a substantial amount of time set aside and a whole lot of patience.
With smashed potatoes, you can cook them, smash them and then top them. Easy as that!
Plus, you don’t have to worry about what you’re going to do with all of the potato insides that you just scooped out! With smashed potatoes, you get to use every last bit of that delicious potato.
Smashed Potato Toppings
One of the things that I love about potato skins is that they are so versatile. Basically, they are a vehicle for delicious toppings. The options and combinations are endless! Just pick your favorites and experiment to find the best combination.
Here are some traditional (and not so traditional) potato skin toppings:
- bacon (bacon makes everything better)
- plain Greek yogurt (I prefer this to sour cream since it tastes the same but is way healthier for you)
- green onions
- pico de gallo
- black beans
- crumbled chips for some crunch
The other nice thing about these Smashed Loaded Potato Skins is that they make great leftovers – especially if you keep the ingredients separate. When you want to eat them again, you can just pop them back in the oven to re-heat and crisp up a bit. I hope you enjoy these at your next football get together. We will be chowing these down and shouting “SKOL Vikings!!!!”
More Party Food Recipes
Tips for Involving Kids
- Let your kids help you pierce the potatoes (with adult supervision, of course)!
- Have your kids help you cut up the green onions with their very own knives.
- Set up a DIY Potato Skin bar so they can create their own potato skin!
Loaded Smashed Potatoes
Ingredients
- 2 lbs baby red potatoes
- 3 Tbsp olive oil
- ½ Tbsp Lawry’s Seasoned Salt
- 1 lb bacon cooked and diced
- 1 bunch green onions sliced
- 8 oz shredded cheddar cheese
- 8 oz french onion dip
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Bring a pot of water to boil. Add the potatoes and cook until soft (tender to a fork); this should take about 25 minutes.2 lbs baby red potatoes
- When the potatoes are cooked, drain them and let them cool for at least 5 minutes.
- Using a large fork, squish the potatoes (trying to leave them in one piece).
- Coat a baking sheet with olive oil and place the smashed potatoes on the baking sheet.3 Tbsp olive oil
- Drizzle the potatoes with the remaining olive oil, sprinkle with Lawry’s and bake until nice and crispy (40-55 minutes).½ Tbsp Lawry’s Seasoned Salt, 3 Tbsp olive oil
- When the potatoes are almost done, sprinkle them with cheese and pop them back in the oven to melt.8 oz shredded cheddar cheese
- Top with french onion dip, bacon, green onions, and more cheese!1 lb bacon, 1 bunch green onions, 8 oz french onion dip
