Ingredients
Scale
- 4 large russet potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon
- 1/4 cup chopped green onions
- 1/4 cup sour cream
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and pierce potatoes several times with a fork. Microwave potatoes on high for 5-7 minutes to slightly soften.
- Step 2: Remove potatoes from microwave and let cool slightly. Lightly grease a baking sheet.
- Step 3: Place potatoes on the prepared baking sheet and gently smash them down with the bottom of a glass or potato masher, leaving some potato intact. Drizzle with olive oil and season generously with salt and pepper.
- Step 4: Bake for 20-25 minutes, or until golden brown and crispy.
- Step 5: Remove from oven and top with shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover potatoes in a 350°F oven for 10-15 minutes, or until heated through and the cheese is melted and bubbly.
- For a fun twist, serve your loaded smashed potatoes alongside a vibrant green salad for a balanced and delicious meal.
- To prevent overly soggy potatoes, ensure they're fully dry before oiling and baking – pat them gently with a paper towel after microwaving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American