Boil the baby potatoes until fork-tender. Drain and transfer to a parchment-lined baking sheet.
Use the bottom of a glass to smash each potato flat. Brush with olive oil and season with salt and pepper.
Bake the smashed potatoes in the oven until crispy and golden brown, about 25 minutes.
While the potatoes bake, cook the ground beef in a skillet over medium heat until browned. Add the diced red bell pepper and cook until softened.
Sprinkle the shredded cheese over the cooked meat and bell pepper mixture. Allow the cheese to melt.
Transfer the crispy baked smashed potatoes to a serving platter and pour the cheesy meat mixture over the top.
Top with diced cherry tomatoes, red onion, and dollops of guacamole before serving.
Cook it hands-free.
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