Roasted, Smashed and Loaded Potatoes
Ingredients
Instructions
- Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
- Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil.
- Bake on the bottom rack until tender, about 30 minutes.
- Remove from the oven, drain any remaining water and let rest 8 minutes.
- Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted.
- Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint).
- Sprinkle with salt and pepper.
- Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes.
- Remove from the oven and sprinkle with the cheese.
- Roast on the bottom rack until golden brown, about 20 minutes.
- Remove from the oven and top with the sour cream and scallions.
- Serve immediately.
- BYOC: Think of your favorite baked potato items and just add it on top.
- Bacon would be delicious, as well as chopped up broccoli with shredded Cheddar cheese.
- Sometimes for dinner, I just make the potato plain and poach an egg on top.
- Easy dinner with great leftovers.
Nutrition & Diet Analysis (per serving)
114
kcal
6% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).