Loaded Smashed Potatoes

The basic idea behind smashed potatoes is that you take small cooked potatoes and you
'smash' them, by pressing down on them with a glass or something, into thin pancakes and then you bake them until they are golden brown and crispy! There is very little that can compare with potatoes that are nice and crispy on the outside and soft and tender on the inside, think french fries, fritters, etc. and these smashed potatoes are no exception! Of course you can top smash potatoes however you like from simple things like herbs to more elaborate like these but no matter how you top them, they will disappear quickly! 

Loaded Smashed Potatoes

New potatoes that are cooked, 'smashed' and then baked until golden brown and crispy and the topped with melted cheddar, sour cream, bacon and green onions.

ingredients

• 1 pound new potatoes (about 1-1 1/2 inches across), washed
• 2 tablespoons oil
• salt and pepper to taste
• 2 strips bacon (optional)
• 1/2 cup cheddar cheese, shredded
• 1/4 cup sour cream
• 2 green onions, sliced

directions

1. Bring the potatoes and enough water to cover them by an inch to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining them.
2. Place the potatoes on a greased baking sheet and 'smash' them by pressing down on them with something like a potato masher, the bottom of a gloss or bowl, etc.
3. Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.
4. Meanwhile cook and crumble the bacon.
5. Sprinkle the cheddar onto the potatoes and optionally broil for a minute to melt the cheese.
6. Top with the sour cream, bacon and green onions and enjoy as a side or as an appetizer!

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