Roasted, Smashed and Loaded Potatoes

Yield: 4 servings.

BYOC: Think of your favorite baked potato items and just add it on top.  Bacon would be delicious, as well as chopped up broccoli with shredded cheddar cheese. Sometimes for dinner I just make the potato plain and poach an egg on top.  Easy dinner with great leftovers.


  • 1 pound small red bliss potatoes
  • 3/4 cup water
  • 6 tablespoons garlic infused olive oil
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/2 cup sour cream
  • 1/4 cup sliced scallions


  1. Preheat oven to 450 degrees F. Adjust oven racks to top and bottom positions.
  2. Place potatoes on a baking sheet and pour water onto the baking pan and cover tightly with foil.  Bake on bottom rack until tender, about 30 minutes.  Remove from oven, drain any remaining water and let rest for 8 minutes. 
  3. Drizzle 3 tablespoons oil over potatoes and make sure they are evenly coasted. Space potatoes evenly on baking sheet and using a potato masher, flatten potatoes to about 1/2 inch thick(about 1/2 the length of your thumb to the 1st joint). Sprinkle with salt and pepper.  Drizzle remaining olive oil over potatoes and roast on top rack in oven for 15 minutes. Remove from oven and sprinkle with parmigiano cheese and bake on bottom rack of until golden brown, about 20 minutes.  Remove from oven and add sour cream and scallions. Serve immediately.