Loaded Smashed Potatoes

If you’ve never tried Loaded Smashed Potatoes, oh friend—you are in for a seriously tasty treat. These crispy, cheesy, golden-brown bites are like the perfect mash-up of roasted potatoes and loaded potato skins, but even better. They’re crispy on the outside, fluffy on the inside, and absolutely dripping with melty cheese, smoky bacon, and all the good stuff.

They’re ridiculously easy to make, endlessly customizable, and honestly kind of addictive. Whether you’re serving them up as a party app, a side for grilled meats, or just treating yourself to a next-level snack—you’ll find any excuse to make these again and again. Trust me, once you smash a potato and top it with all the fixings, there’s no going back.

Why You’ll Love Loaded Smashed Potatoes

Crispy Edges + Creamy Centers: It’s the best of both textures in one delicious bite.

Totally Customizable: Add your favorite toppings—cheddar, green onions, sour cream, hot sauce… whatever your heart desires.

Easy Crowd-Pleaser: They’re super easy to make and always a hit, whether it’s game day, a BBQ, or a cozy dinner at home.

Kid-Approved & Party-Perfect: Adults love ’em. Kids love ’em. They disappear fast.

Make Ahead Friendly: You can boil and smash the potatoes ahead of time, then just pop them in the oven when you’re ready.

Ingredients in Loaded Smashed Potatoes

Here’s the simple magic behind these irresistible little bites:

Baby Potatoes

Small red or Yukon gold potatoes work great—they’re tender, creamy, and just the right size for smashing.

Olive Oil or Butter

Helps get those crispy, golden edges. You can even use a mix of both for extra richness.

Garlic Powder

A sprinkle of garlic powder adds savory depth to each bite.

Salt & Pepper

The basics that bring out all the flavors.

Cheddar Cheese

Melted cheddar gives that gooey, sharp bite that makes these potatoes feel indulgent.

Bacon

Crispy, crumbled bacon adds smoky, salty crunch. You can use turkey bacon or a plant-based version if preferred.

Sour Cream

Cool, creamy, and tangy—perfect for dolloping on top.

Green Onions or Chives

For a pop of color and fresh, zesty flavor.

(Note: Exact measurements are listed in the recipe card below.)

Instructions

Let’s break this down step-by-step—so easy, you’ll be hooked after one batch.

Step 1: Boil the Potatoes

Add baby potatoes to a large pot and cover with salted water. Bring to a boil and cook until the potatoes are fork-tender—about 15–20 minutes. Drain and let them cool slightly.

Step 2: Smash!

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place the boiled potatoes on the baking sheet and use the bottom of a glass, a fork, or a potato masher to gently smash each one flat, about ½ inch thick.

Step 3: Season and Oil

Brush each smashed potato generously with olive oil or melted butter. Sprinkle with garlic powder, salt, and pepper.

Step 4: Bake Until Crispy

Roast in the oven for 20–25 minutes, or until the edges are golden and crispy. The crispier, the better!

Step 5: Load Them Up

Sprinkle the hot potatoes with shredded cheddar cheese and crumbled bacon. Return to the oven for about 5 more minutes, just until the cheese melts into a bubbly dream.

Step 6: Garnish and Serve

Top with dollops of sour cream and a sprinkle of green onions or chives. Serve immediately while everything’s hot, gooey, and glorious.

Nutrition Facts

Servings: 4–6
Calories per serving: ~290 (depending on toppings)

Preparation Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

How to Serve Loaded Smashed Potatoes

Party Platter Style: Pile them on a big serving tray and let guests load up with extra toppings.

Side Dish Glory: Serve with grilled steaks, burgers, or even roasted chicken for the ultimate sidekick.

Mini Meal: Pair with a salad and call it dinner—yes, really.

Appetizer Bites: Make smaller smashed potatoes for the perfect finger food.

Additional Tips

Use Similar-Sized Potatoes: That way, they cook evenly and smash consistently.

Double the Batch: Trust me—these go fast. Make extra!

Add a Kick: Love spice? Add jalapeños, a dash of cayenne, or a swirl of hot sauce on top.

Make Ahead: Boil and smash the potatoes in advance, then roast and load when you’re ready to serve.

Crispier = Better: Don’t skimp on the oil—it’s what gives you those irresistible golden edges.

FAQ Section

Q1: Can I use regular potatoes instead of baby potatoes?
A1: Absolutely! Just cut them into smaller chunks and follow the same steps.

Q2: What if I don’t have a potato masher?
A2: A sturdy glass, mug, or even the bottom of a jar works perfectly for smashing.

Q3: Can I make these ahead of time?
A3: Yes! Boil and smash the potatoes, then refrigerate. When ready, roast and load them up fresh.

Q4: Can I make this vegetarian?
A4: Totally—just skip the bacon or use a plant-based version.

Q5: What other cheeses can I use?
A5: Try pepper jack for spice, mozzarella for extra melt, or blue cheese for bold flavor.

Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back the crisp.

Q7: Can I freeze these?
A7: You can freeze the smashed and baked (but not topped) potatoes. Reheat and add toppings fresh.

Q8: How can I make these dairy-free?
A8: Use dairy-free cheese and skip or substitute the sour cream with a plant-based option.

Q9: Can I air fry these?
A9: Yes! After boiling and smashing, air fry at 400°F for 15–20 minutes, then add toppings.

Q10: What toppings go well with these?
A10: Think outside the box—try BBQ sauce, ranch dressing, sriracha, crumbled feta, or even caramelized onions.

Conclusion

Loaded Smashed Potatoes are the kind of recipe that’s simple to make but impossible to forget. Crispy, cheesy, and loaded with all your favorite flavors, they’re the perfect mix of comfort food and crowd-pleasing snack. Once you try them, you’ll be smashing spuds for every occasion—no judgment if you eat the whole tray yourself!

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