From Facebook, so no source.
Loaded Smashed Potatoes - extremely easy to make. Takes less than an hour and it worked on my first attempt. Some changes I made (not always because I wanted to) include: • I used my own blend of seasoning, • No green onions, • Cooked ham crumbled and baked openly alongside the potato until crispy instead of bacon, • Mexican blend cheese because I had no cheddar.
Sour cream as per the recipe was very good, but I think onion dip or apple sauce would work too.
I mixed steak seasoning and Buttery Sriracha since that's what was in the cupboard. It was good, but the consensus is that I put on too much. Go light on the seasoning next time - more can always be added after cooking.
Loaded Smashed Potatoes
Ingredients: 15 petite gold potatoes (each looks like it has a 1.5” diameter), chicken broth, sharp cheddar cheese, olive oil, seasoning as described below, crispy bacon, sour cream, green onions
Need to get a round “meat masher tool”. (It resembles a meat thermometer but is bigger, heavier, and made to be gripped in your fist.)
Boil 15 petite gold potatoes in chicken broth for 20 mins.
On a cookie sheet lined with parchment paper, smash 15 petite potatoes to flatten them so they resemble cookies. Use parchment paper between the masher and each potato so they won’t stick to the tool.
Squirt a little olive oil onto each and wipe it around with a silicon brush.
Season lightly with “Potato Slayer” from “Fire & Smoke Society” brand seasoning (it contains salt, pepper, dill, garlic, onion and “a little kick.”
Preheat oven to 450°. Cook for 20 – 25 mins until golden brown and crisp.
Remove and sprinkle liberally with chopped sharp cheddar cheese.
Sprinkle lightly with crispy bacon.
Bake for 3 – 5 mins.
Add a dollop of sour cream.
Sprinkle with a few chopped green onions for garnish.
Scoop four onto a plate and enjoy
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