1. Place potatoes in a large stockpot and cover with enough water to boil (one inch above potatoes). Bring to a boil and cook potatoes until they are tender, approximately 17-20 minutes. Remove from heat and drain.
2. Preheat the oven to 425 and coat a large baking sheet with the olive oil. Spread cooked potatoes evenly out on the baking sheet, then use the bottom of a drinking glass or jar to gently smash them.
3. Brush smashed potatoes with melted butter and sprinkle with salt and pepper and bake for 18-22 minutes or until golden brown.
4. Remove from oven and sprinkle generously with shredded cheese before returning to the oven to cook for 5-7 minutes more or until cheese is golden and bubbly.
5. Remove from oven and plate onto serving dish before topping with desired toppings, such as sour cream, bacon bits, and chopped green onion.
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Directions
1. Place potatoes in a large stockpot and cover with enough water to boil (one inch above potatoes). Bring to a boil and cook potatoes until they are tender, approximately 17-20 minutes. Remove from heat and drain.
2. Preheat the oven to 425 and coat a large baking sheet with the olive oil. Spread cooked potatoes evenly out on the baking sheet, then use the bottom of a drinking glass or jar to gently smash them.
3. Brush smashed potatoes with melted butter and sprinkle with salt and pepper and bake for 18-22 minutes or until golden brown.
4. Remove from oven and sprinkle generously with shredded cheese before returning to the oven to cook for 5-7 minutes more or until cheese is golden and bubbly.
5. Remove from oven and plate onto serving dish before topping with desired toppings, such as sour cream, bacon bits, and chopped green onion.