Loaded Smashed Potatoes
A delicious and easy to serve loaded smashed potatoes for the best side for meals!
Equipment
- 1 dutch oven
- 1 Stove
- 1 Baking sheet with sides
- 1 jar or glass
- Measuring cups/spoons
Ingredients
- 8 Small Yukon potatoes
- 4 T butter, melted
- 2 T olive oil I love to use olive oil sprayer
- salt and pepper, to taste
- 1/2 slice bacon per potato, cooked and crumbled topping
Loaded Potato Dip
- 1 8 oz. sour cream
- 1 clove garlic, finely minced
- 2 green onions, finely diced
- 1/2 C Cheddar Cheese, grated
- 1/4 t garlic salt
- 1/4 t pepper
Instructions
- Wash Yukon potatoes and cover them with water in a Dutch oven. Boil for 30 minutes.
- Remove potatoes from water and place on a parchment lined cookie sheet with sides.
- Using the bottom of a glass jar or glass, press down on each potato to "smash" the potato.
- Drizzle each potato with melted butter and olive oil. Sprinkle with salt and pepper and to a preheated 400° oven to roast.
- Roast potatoes for 30 minutes or so until they are crispy and as brown as you like them.
- Top with the Loaded Potato Dip and crumbled bacon on top of each! Enjoy!
Loaded Potato Dip
- In a small bowl, mix together sour cream, garlic, garlic salt, pepper, cheese, and green onions.
- Feel free to top each potato with a spoonful of the loaded potato dip and then top with bacon.OR you can leave the dip and bacon in small serving bowls and let guests serve themselves.
- This dip can be made ahead and chilled to save time if you'd like. We like it made just before serving.
Notes
You can prepare the number of potatoes for the number of guests you are serving--keeping in mind what other menu items you are having and if one or two potatoes are needed per serving.
TIP: An increase in potatoes may need more dip!
This recipe is perfect for an appetizer or gathering where a main meal is not served.
EVERYONE will love these!