Loaded Smashed Potatoes
Loaded Smashed Potatoes are just like the original but even easier to prepare! No time-consuming scraping of potatoes required in this recipe. The result is still a deliciously crispy potato skin that is loaded with melts cheese, cool sour cream, crispy bacon and fresh green onions. Perfect for your next football party!
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
Nutrition
Calories: 1934kcalCarbohydrates: 64.2gProtein: 69.6gFat: 158.5gSaturated Fat: 49.1gCholesterol: 159mgSodium: 4704mgPotassium: 131mgFiber: 10.8gSugar: 28.4gCalcium: 990mgIron: 3mg
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