Description
Crispy on the outside, fluffy on the inside, these Loaded Crushed Potatoes are topped with melted cheddar, cool sour cream, and fresh chives. Perfect for parties, sides, or brunch.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water for about 15 minutes until fork-tender. Drain and steam dry.
- Place the potatoes on the prepared baking sheet. Gently crush each one with a flat-bottomed glass or masher.
- Brush the tops with olive oil and sprinkle with salt, pepper, and garlic powder.
- Roast for 25 to 30 minutes until golden and crispy. Add cheese during the last 5 minutes and return to oven to melt.
- Remove from oven and top each with sour cream and chopped chives.
- Serve hot and enjoy.
Notes
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Dry the potatoes briefly after boiling for crispier results.
- For extra flavor, add a dash of paprika or cayenne.
- Reheat in an oven or air fryer for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: loaded potatoes, crushed potatoes, crispy smashed potatoes, party sides, vegetarian potato recipe