Loaded Smashed Potato Nachos

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Place baby potatoes in a pot, cover with cold water, and bring to a boil.
Cook for 15–18 minutes until fork-tender but not falling apart. Drain and let cool for 5 minutes.

Arrange the boiled potatoes on the baking sheet with space between each.
Using the bottom of a glass or measuring cup, gently press each potato until flattened to about ½ inch thick.
Season with olive oil, garlic powder, smoked paprika, salt, and black pepper.

Bake the smashed potatoes for 20–25 minutes, flipping halfway through, until edges are golden brown and crispy.
Remove from oven and spread them closer together like a nacho-style base.

Top evenly with cheddar cheese, Monterey Jack cheese, bacon, and jalapeños.

Return to the oven for 3–5 minutes until cheese is melted and bubbly.

Finish with green onions, diced tomatoes, parsley, and sour cream.
Serve immediately while hot, crispy, and cheesy.