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

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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.