"In these crispy smashed potatoes with cheese dip, roasted potatoes meet loaded nachos to create appetizer perfection. The key to getting the perfect potato in this recipe is smashing it with a potato masher, which creates more nooks and crannies that get extra crispy when roasted. The cheese dip with Muir Glen’s Fire Roasted Tomatoes is the perfect creamy dip with a touch of smokey sweetness to complement this dish. Find Muir Glen at your nearest retailer: ff.recipes/find-MuirGlen24"
Loaded Crispy Smashed Potatoes with Cheese Dip
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Prep time: 20mins
Cook time: 1hr
Serves or Makes: 4 servings
Recipe Card
ingredients
Smashed Potatoes:
- 1 pound of small Yukon gold potatoes, rinsed well
- 2 tablespoons olive oil
- Kosher salt, to taste
- Guacamole, black beans, sour cream, chili oil, and minced chives, for topping
ingredients
Cheese Dip:
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons all purpose flour
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 (14.5 ounce) can Muir Glen Fire Roasted Diced Tomatoes, well drained
Method
Step 1
Preheat the oven to 400°F.
Step 2
Boil the potatoes until fork tender - about 15-20 mins. Drain in a colander and let steam for at least 5 minutes.
Step 3
Add boiled potatoes to a sheet pan and toss with olive oil.
Step 4
Using a potato masher, gently smash each potato. (You can also use the bottom of a mason jar or measuring cup if you don’t have access to a masher.)
Step 5
Brush the top of each potato with a little more olive oil, sprinkle with salt, and roast for about 40 minutes.
Step 6
While the potatoes are roasting, make the cheese dip by melting the butter over medium heat and sprinkle in the flour, mixing constantly.
Step 7
Slowly drizzle in the milk, and then sprinkle in the cheese. Stir until evenly incorporated. Lastly, add the Muir Glen tomatoes, setting aside about a tbsp for topping the finished cheese dip. Mix until well heated.
Step 8
Transfer the potatoes to a serving dish and add the toppings.
Step 9
Add the cheese dip to a bowl and top with remaining tomato pieces and green onions. Enjoy while hot.
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