Description

Cheesy Bacon Loaded Smashed Potatoes are golden, crispy potatoes that are smashed and topped with gooey melted cheese, smoky bacon, and fresh herbs—perfect as a crowd-pleasing appetizer, indulgent side dish, or party snack.

Ingredients

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For the Potatoes

1.5 lbs baby Yukon Gold or red potatoes
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 teaspoon garlic powder

For the Toppings

1 cup shredded cheddar cheese (or cheese blend)
4 strips bacon, cooked and crumbled
2 tablespoons chopped fresh chives or green onions
Sour cream, for serving (optional)

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Instructions

Boil the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous amount of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain and let cool slightly.
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Smash the Potatoes: Arrange the boiled potatoes evenly on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to about 1/2-inch thickness. Be careful not to break them apart completely.
Season and Bake: Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, and garlic powder. Toss lightly to coat. Bake in the preheated oven for 18–22 minutes, or until the edges are crispy and golden.
Add Toppings: Remove the baking sheet from the oven. Sprinkle the tops of the potatoes with the shredded cheese and crumbled bacon. Return to the oven and bake for another 2–3 minutes, until the cheese is melted and bubbly.
Serve: Remove from the oven and transfer to a serving platter. Sprinkle with chopped chives or green onions. Serve hot, with sour cream on the side if desired.

Notes

For extra crispiness, let the potatoes dry for a few minutes after boiling before smashing and baking.
You can mix in your favorite cheeses like Monterey Jack or mozzarella for extra flavor.
Make it vegetarian by skipping the bacon and adding more herbs or sautéed mushrooms.
Prep the potatoes ahead and bake just before serving for easy entertaining.
Leftovers reheat well in the oven or air fryer.

Nutrition

Serving Size: 1/4 of recipe
Calories: 290
Sugar: 1g
Sodium: 480mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 9g
Cholesterol: 28mg