Loaded Smashed Potatoes 8 Steps
Place potatoes in a large pot of cold and salted water (water should be about 3 inches above potato level). Bring to a boil and allow to simmer for 5-10 minutes until a knife can pierce the centre meeting only moderate resistance, cooking time will vary depending on the size of the potatoes. Strain off and allow to cool.
While the potatoes are cooling, crisp the bacon slices and cut into bits.
Combine the paprika and granulated garlic, mix until even.
Once the potatoes are cool enough to handle by hand, place them on a baking tray lined with parchment paper approximately 3 inches apart. Using a slotted flat spatula, small pot or the base of your hand begin “smashing” the potatoes until they are about 1/3-inch thick. The potatoes should yield easily but not be mushy, continue until all of the potatoes are smashed.
Brush with the olive oil, season with salt, pepper, as well as the paprika and granulated garlic mixture. Flip the potatoes and repeat on the other side. Make sure there is enough space on the tray between potatoes so that they can brown instead of steam, no potato edges should be touching and there should be approximately 1 cm between each.
Roast in a preheated 425°F oven for 25-30 minutes, flipping the potatoes halfway until crispy and brown.
Remove from oven, top each with a small mound of the grated cheddar and broil on high for 1-2 minutes until cheese is melted and bubbly.
Top with the crisped bacon bits, sour cream, chopped chives and serve immediately.