Loaded Smashed Potatoes with Smoky Cheese Dip
Ingredients
Smashed potatoes
- 1 pound of small Yukon gold potatoes, rinsed well
- 2 tablespoons olive oil
- Kosher salt, to taste
Toppings
- Guacamole
- Black beans
- Sour cream
- Chili oil
- Minced chives
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 Muirglen Fire Roasted Diced Tomatoes, well drained
Preparation
Boil the potatoes until tender, then drain and smash them on a baking sheet
Drizzle the smashed potatoes with olive oil and sprinkle with kosher salt
Bake the potatoes until crispy and golden
For the cheese dip, melt butter in a saucepan over medium heat
Stir in flour and cook for a minute to form a roux
Gradually whisk in milk and cook until the mixture thickens
Add shredded cheddar cheese and stir until fully melted
Stir in the well-drained diced tomatoes and heat through
Top the smashed potatoes with guacamole, black beans, sour cream, chili oil, and minced chives
Serve the smashed potatoes with the smoky cheese dip on the side
