Loaded Smashed Red Potatoes Recipe

Preheat oven to 450 degrees F.

Fill a large stockpot ½-⅔ full of water and bring to a boil over high heat. Add in potatoes, cover, and reduce heat to medium.

Cook until the potatoes are fork-tender for about 20 minutes.

Cover a baking sheet with aluminum foil then spray with cooking spray. Place the cooked potatoes about 2 to 3 inches apart on the baking sheet.

Then use a potato masher or a meat mallet to gently press the potato down until it is about 1-inch thick.

Brush the tops of each crushed potato generously with butter or olive oil. Then sprinkle generously with seasoned salt and black pepper to taste.

Bake for 20 to 25 minutes or until the edges of the potatoes begin is slightly golden brown.

Remove and immediately sprinkle with desired toppings. Serve warm.