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Loaded Smashed Red Potatoes
Food & Drink
2 lbs. red potatoes
2-3 Tbsp. melted butter or olive oil
seasoned salt, to taste
freshly-ground black pepper, to taste
toppings: shredded cheese (I used sharp cheddar), crumbled cooked bacon, thinly-sliced green onions, diced avocado, sour cream, extra butter, etc.
Preheat oven to 450 degrees.
Fill a large stockpot 1/2-2/3 full of water (leaving room for the potatoes), and bring to a boil over high heat. Add in potatoes, cover, and reduce heat to medium. Cook until the potatoes are fork-tender, about 20 minutes.
Cover a baking sheet with aluminum foil, then spray with cooking spray. Place the cooked potatoes about 2-3 inches apart on the baking sheet. Then use a potato masher or a meat mallet to gently press the potato down until it is about 1-inch thick. Brush the tops of each crushed potato generously with butter or olive oil. Then sprinkle generously with seasoned salt and black pepper to taste.
Bake for 20-25 minutes, or until the edges of the potatoes begin are slightly golden brown. Remove and immediately sprinkle with desired toppings. Serve warm.