These loaded smashed potatoes have everything you want on a loaded baked potato. The inside is tender while the bottoms are crispy. It is all about the frico, the crunchy bottom that forms from the cheesy bits that melt. They may be served as a side dish or an appetizer. Either way, they disappear fast! Note: I used the large golden potatoes I had on hand and sliced them.

Serves: 6

INGREDIENTS

• 1 1/2 lb. of baby gold potatoes, scrubbed
• 1 tbsp. kosher salt
• 3 slices thick-cut bacon, chopped (3/4 cup)
• 2 tbsp. olive oil
• 3 tbsp. unsalted, melted butter
• 2 medium garlic cloves, finely chopped (1 1/2 tsp.)
• 4 oz. sharp Cheddar cheese, shredded (1 cup)
• 1/2 cup sour cream
• 2 tbsp, chopped fresh chives
• flaky sea salt

DIRECTIONS

Step 1

Preheat oven to 425 F. Combine potatoes, salt, and 12 cups water in a medium saucepan, bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, until easily pierced with a fork, 13 to 16 minutes. Drain well.

Step 2

While potatoes cook, heat a large nonstick skillet over medium heat. Add bacon and cook, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate, discard drippings. (I cook bacon on high broiler setting, which gets crispy fast and is less mess).

Step 3

Drizzle a large-rimmed baking sheet with oil. Transfer cooked potatoes to baking sheet, and carefully roll around to coat in oil. Using the flat bottom of a measuring cup or sturdy drinking glass, smash potatoes to about 1/2 inch thickness, making sure to keep potatoes intact. Arrange in an even layer, about 1/2 inch apart.

Step 4

Stir together the melted butter and garlic in a small bowl, and drizzle evenly over potatoes. Bake in oven until browned, about 18 minutes.

Step 5

Top the potatoes evenly with the cheese, return to the oven, and bake at 425 F until cheese is melted and browned. 8 to 10 minutes.

Step 6

Transfer to a platter, and top with sour cream, chives, and bacon. Garnish with flaky salt.

Bon Appétit 😋