Smashed Loaded Mini Potatoes
Serves 6 People

Smashed loaded mini potatoes par-boiled until fork tender, tossed in Cheesoning seasoned butter, smashed, baked at 400°F until crispy and golden, then topped with freshly grated cheddar cheese, crispy bacon bits, and fresh chives.

1 (3 lb) bag yellow mini potatoes
6 strips bacon
1/2 cup unsalted butter melted
2-3 tbsp Dan-O's Cheesoning seasoning or your favorite potato seasoning
1.5 cups freshly grated cheddar cheese
Fresh chives chopped

Equipment

Large Pot
Baking Sheet
Oven or grill

Cook bacon in a skillet over medium heat until crispy. Chop into bits and set aside.

Boil mini potatoes in salted water for 15-18 minutes until fork tender. Drain well.

Mix melted butter with Cheesoning seasoning. Toss warm potatoes in the mixture until fully coated.

Smash each potato to about 1/2-inch thick using gloves or the bottom of a cup.

Arrange on a greased baking sheet with space between each. Baste with more butter. Bake at 400°F for 25 minutes until crispy and golden.

Top with cheddar cheese and bacon bits. Return to oven 2-3 minutes until cheese melts. Finish with fresh chives.

Notes
Don't over-smash: Flatten to 1/2-inch thick. You want cracks and edges that crisp, not mashed potato pieces.

Space them out: Crowding the baking sheet causes steaming instead of crisping.

Freshly grated cheese: Pre-shredded contains anti-caking agents that prevent smooth melting.

Grill option: Cook on the grill over indirect heat for the same crispy result with a smoky flavor.