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+ servings

Roasted, Smashed, and Loaded Potatoes

Prep Time10 mins
Servings: 4


  • 6 Rooster potatoes par boiled
  • 1 tbsp olive oil (drizzled evenly on top of all potatoes
  • Sea salt and freshly cracked pepper to taste
  • Butter to taste
  • Sharp cheddar shredded
  • Sour cream to taste
  • 1 slice of bacon cooked & crumbled
  • 1 green onion sliced


  • Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  • Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.
  • Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.