Loaded Smashed Potatoes

Instructions

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1. 1 Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.
2. 2 Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.
3. 3 While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.
4. 4 Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it's relatively flat.
5. 5 Brush the olive oil and seasoning over the surface of the smashed potatoes
6. 6 Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.
7. 7 Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.
8. 8 Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!