Loaded Smashed Potatoes

Method

1. 1

   Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 1/2 teaspoons of salt to the water.

2. 2

   Bring the water to a boil over medium high heat, reduce to a simmer and cook until the potatoes are tender. It took me about 25-30 minutes to cook.

3. 3

   Remove the potatoes from the water and set them on a clean dishtowel and use another clean towel to dry them. Let the potatoes sit for 2 minutes.

4. 4

   Preheat the oven to 450 degrees F.

5. 5

   On a nonstick baking sheet place the potatoes. Using a potato masher or the back of a fork mash each potato until almost flat.

6. 6

   In a small mixing bowl combine the olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon garlic powder. Using a brush, brush each potato with the olive oil mixture on both sides of the potato.

7. 7

   Roast the potatoes until they are crispy and browning on the edges, about 25-30 minutes.

8. 8

   Remove the potatoes from the oven and sprinkle each potato with the two cheeses. Return the pan to the oven for 5 minutes, until the cheese is melted and bubbling.

9. 9

   Remove from the oven and top with tomatoes, sour cream, green onion and cilantro {or whatever your favorite toppings are}.