Ingredients
Scale
- 2 pounds small potatoes
- 2 cups shredded cheese (cheddar or your preference)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Boil the small potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet lined with parchment paper and gently smash each potato with a fork or the bottom of a glass.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, salt, and pepper.
- Bake in the preheated oven for 20-25 minutes until golden and crispy.
- Remove from the oven and sprinkle cheese on top of each potato.
- Return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg