Why You’ll Love This Recipe
Loaded Smashed Potatoes are the ultimate comfort food—crispy on the outside, fluffy on the inside, and topped with all the delicious fixings you’d expect from a loaded baked potato. These golden nuggets of flavor are perfect as a party appetizer, a savory side dish, or even a satisfying snack. With melted cheese, crispy bacon, sour cream, and fresh green onions, each bite is packed with irresistible flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
baby potatoesolive oilsaltblack peppergarlic powdershredded cheddar cheesecrispy bacon bitssour creamchopped green onions
directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
Place the potatoes on the baking sheet and gently smash each one using the bottom of a glass or a potato masher.
Drizzle the smashed potatoes with olive oil and season with salt, pepper, and garlic powder.
Roast in the oven for 25-30 minutes, or until the edges are golden and crispy.
Remove from the oven and sprinkle with shredded cheddar cheese and bacon bits. Return to the oven for 5 minutes, or until the cheese is melted.
Top each potato with a dollop of sour cream and a sprinkle of green onions before serving.
Servings and timing
This recipe serves approximately 4-6 people.Preparation time: 10 minutesBoiling time: 20 minutesRoasting time: 30-35 minutesTotal time: 1 hour
Variations
Use sweet potatoes for a unique twist on flavor and texture.
Add jalapeños or hot sauce for a spicy version.
Swap the sour cream for Greek yogurt for a lighter topping.
Use vegan cheese and tempeh bacon for a plant-based alternative.
Top with chives or caramelized onions for extra depth of flavor.
storage/reheating
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days.Reheat in a 375°F (190°C) oven for 10-15 minutes or until heated through and crispy.You can also reheat in an air fryer for extra crunch.
FAQs
Can I make these ahead of time?
Yes, you can boil and smash the potatoes in advance, then roast and top them just before serving.
Do I have to peel the potatoes?
No, baby potatoes have thin skins that become wonderfully crispy when roasted.
What kind of cheese works best?
Cheddar is classic, but Monterey Jack, pepper jack, or a cheese blend work great too.
Can I freeze loaded smashed potatoes?
It’s best to freeze them without toppings. Reheat and then add the toppings fresh.
Can I use larger potatoes?
Yes, just cut them into chunks before boiling and smashing.
How do I get extra crispy edges?
Make sure to dry the potatoes well after boiling and don’t skimp on the olive oil.
Are these gluten-free?
Yes, just make sure all your toppings are certified gluten-free.
Can I make this in an air fryer?
Yes, air fry the smashed potatoes at 400°F for 15-20 minutes before adding toppings.
What can I serve with smashed potatoes?
They go great with grilled meats, burgers, or as part of a party spread.
Can I skip the bacon?
Absolutely, for a vegetarian version, just omit the bacon or use a plant-based substitute.
Conclusion
Loaded Smashed Potatoes bring all the flavor of a fully loaded baked potato in a crispy, bite-sized form. Whether you serve them as a side or make them the star of your table, they’re sure to be a hit with everyone. Try them once, and they’ll likely become a go-to favorite for gatherings and cozy nights alike.
Print
Loaded Smashed Potatoes
- Prep Time: undefined
- Cook Time: undefined
- Total Time: undefined
- Yield: 4–6 servings 1x
- Category: Side Dish / Appetizer
- Method: Boiling, Baking
- Cuisine: American
Description
Crispy smashed potatoes topped with melted cheese, bacon bits, sour cream, and chives—a hearty and indulgent side dish or appetizer.
Ingredients
- 1 1/2 lb baby potatoes (Yukon Gold or red), scrubbed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15–20 minutes. Drain and let cool slightly.
- Arrange potatoes on prepared baking sheet. Use a potato masher or the bottom of a glass to gently press each potato until about ½‑inch thick.
- Drizzle olive oil over the smashed potatoes, then season with salt, pepper, garlic powder, and smoked paprika if using.
- Bake for 20–25 minutes, until edges are golden and crisp.
- Remove from oven and sprinkle cheddar cheese evenly over potatoes. Return to oven 3–5 minutes, until cheese is melted and bubbly.
- Top with crumbled bacon and dollops of sour cream. Garnish with chopped chives.
- Serve warm as a side dish or party appetizer.
Notes
- For extra crispiness, place potatoes on a wire rack set over the baking sheet.
- Use Greek yogurt instead of sour cream for a lighter topping.
- Make ahead: bake potatoes through step 5, then store covered in fridge; reheat and finish with toppings when ready.
- Customize toppings: add jalapeños, green onions, diced tomatoes, or even pulled pork.
- Make it vegetarian: omit bacon and add sliced olives or sautéed mushrooms.
Nutrition
- Serving Size: undefined
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg
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