Loaded Smashed Potatoes are the ultimate comforting side dish for anyone who believes you can never go wrong with potatoes, cheese, and bacon. The crispy, golden edges combined with a fluffy interior, blanketed in gooey cheese and all your favorite toppings, make these potatoes an instant crowd-pleaser. You’ll want to serve them at cozy family suppers, festive parties, or whenever you need a potato fix that goes way beyond basic mashed or roasted spuds.
Ingredients You’ll Need
Ingredients You’ll Need
What I love about this recipe is how the simplest ingredients come together to create something spectacular. Each element plays its part — adding creaminess, crunch, tang, or that unmistakable savory punch. Here’s what you’ll need to make your Loaded Smashed Potatoes shine:
- Baby Potatoes: Their tender, thin skins and buttery centers make them perfect for smashing and roasting to crispy perfection.
- Olive Oil: Helps the potatoes turn beautifully golden and crisp around the edges when roasted.
- Salt & Pepper: The essential baseline seasoning; don’t be shy here, as it really wakes up the flavor of the potatoes.
- Cheddar Cheese: Melts lusciously over the potatoes, adding that signature gooey, cheesy layer everyone craves.
- Bacon: The crispy, salty, smoky crunch that takes these spuds from great to over-the-top delicious.
- Green Onions: Sprinkle them over the top for a pop of fresh, zippy brightness and color.
- Sour Cream: Dollop for tang and coolness — it’s the classic finishing touch for loaded potato anything!
How to Make Loaded Smashed Potatoes
Step 1: Boil the Potatoes
Start by placing your baby potatoes in a large pot and covering them with cold, salted water. Bring to a boil and simmer for about 15 to 20 minutes, just until they’re fork-tender. Don’t overcook! You want them soft, but not falling apart — this makes them perfect for smashing in the next step.
Step 2: Smash Those Spuds
Once boiled, drain the potatoes and spread them out on a parchment-lined baking sheet. Let them cool for a few minutes, then use the bottom of a sturdy glass or a potato masher to gently but firmly press down on each potato, flattening them to about half an inch thick. The more nooks and crannies, the better — this is where the crispy magic happens!
Step 3: Drizzle and Season
Drizzle the smashed potatoes generously with olive oil and sprinkle with salt and pepper. Don’t skimp here — the oil helps create those golden, crackly edges, while seasoning ensures every bite is crave-worthy.
Step 4: Roast to Perfection
Pop the tray into a preheated oven at 425°F (220°C). Roast the potatoes for 20 to 25 minutes, flipping once, until they’re irresistibly crispy and browned along all those edges, with tender middles you could practically eat with a spoon.
Step 5: Add the Loaded Toppings
Now for the fun part! Sprinkle the hot potatoes with your shredded cheddar cheese and crumbled bacon, then return the tray to the oven for a few minutes until the cheese is gloriously melty. Pull them out, top with sliced green onions and a generous dollop of sour cream, and your Loaded Smashed Potatoes are ready to steal the show.
How to Serve Loaded Smashed Potatoes
Garnishes
A sprinkle of extra crispy bacon pieces, a shower of finely chopped green onions, and an extra dollop of sour cream make these potatoes feel extra-indulgent. If you like a little heat, try a few dashes of hot sauce or a sprinkle of smoked paprika over the top for a new layer of flavor.
Side Dishes
Loaded Smashed Potatoes play well with almost anything. Serve them alongside grilled steaks, barbecue chicken, or a simple green salad for balance. They hold their own on a holiday table, but are also right at home as a Saturday night snack with wings and cold drinks.
Creative Ways to Present
Put a fun spin on your Loaded Smashed Potatoes by making them mini appetizers for parties — simply use smaller baby potatoes and let everyone help themselves. Arrange them on a platter with pick-your-own toppings, or stack a few with skewers for a playful twist. For brunch, top them with a poached egg for a glorious, runny-yolked upgrade.
Make Ahead and Storage
Storing Leftovers
To keep your Loaded Smashed Potatoes tasting their best, transfer any extras to an airtight container. Store in the refrigerator for up to 3 days, and try to keep those toppings as separated as possible to preserve the crispness.
Freezing
While you can freeze Loaded Smashed Potatoes, the texture may not stay quite as crispy after thawing. If you do want to freeze them, wrap them tightly (without toppings like sour cream or green onions) and store for up to a month. Add fresh toppings after reheating for the best results.
Reheating
For ultimate crispiness, reheat your potatoes on a baking sheet in a 400°F (200°C) oven for about 10–12 minutes. Microwaving works in a pinch, but the oven is your best bet for restoring that crunchy edge that makes these potatoes so special.
FAQs
Can I make Loaded Smashed Potatoes with sweet potatoes?
Absolutely! Sweet potatoes will give you a slightly different flavor and a bit less crispiness, but the overall experience is just as delicious. Just adjust the boiling time as needed.
What’s the best type of potato for smashing?
Baby potatoes work best because their skins get perfectly crisp and their small size ensures even cooking. Yukon golds are a lovely choice for their creamy texture, but any waxy mini potato works well.
Can I make these vegetarian?
Definitely! Simply leave out the bacon or substitute with vegetarian bacon or sautéed mushrooms for a lovely umami kick. The Loaded Smashed Potatoes will still pack plenty of flavor.
Should I peel the potatoes first?
No need! The skins get beautifully crispy and add wonderful texture to each bite. Just give your potatoes a good scrub to remove any dirt, and they’re ready for action.
How do I keep them crispy if serving for a party?
After roasting, keep the Loaded Smashed Potatoes in a warm oven uncovered until ready to serve. Adding the cheese and toppings just before bringing them out ensures they’re hot, gooey, and still crisp when guests dig in.
Final Thoughts
If you’re craving something irresistibly comforting, you have to try Loaded Smashed Potatoes — they never disappoint, whether as a showy side or the star of the table. There’s just something about crispy-edged potatoes smothered in cheesy, bacony goodness that makes everyone feel right at home. Give them a whirl and watch them disappear faster than you can say potato!
Print
Loaded Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Loaded Smashed Potatoes offer crispy-edged, fluffy-centered baby potatoes topped with gooey cheddar, smoky bacon, green onions, and sour cream for the ultimate comfort side dish.
Ingredients
- 1½ lb baby potatoes
- 2–3 tbsp olive oil
- Salt & freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2–3 green onions, sliced
- Dollops of sour cream for serving
Instructions
- Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes until fork-tender. Drain and let cool slightly.
- Spread potatoes on a parchment-lined baking sheet. Smash each to about ½ inch thick using a glass or masher.
- Drizzle smashed potatoes with olive oil and season generously with salt and pepper.
- Roast at 425°F (220°C) for 20–25 minutes, flipping halfway, until crispy and golden.
- Remove from oven and top with shredded cheddar and crumbled bacon. Return to oven for a few minutes until cheese melts.
- Garnish with sliced green onions and dollops of sour cream before serving.
Notes
- Finish with extra bacon, green onions, sour cream, hot sauce, or smoked paprika for extra flavor.
- Pair with grilled meats, BBQ chicken, salad, or wings for a complete meal.
- Make mini appetizers by using smaller potatoes and offering toppings bar-style.
- Store leftovers in the fridge for up to 3 days, keeping toppings separate to preserve crispness.
- Reheat in a 400°F oven for 10–12 minutes to restore crunch; microwave works but is less crispy.
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