Description
Loaded Smashed Potatoes are crispy on the outside, fluffy on the inside, and topped with all your favorite baked potato fixings. These savory bites are the perfect side dish or appetizer—oozing with melted cheese, crispy bacon, and a dollop of sour cream. Easy to make and even easier to love!
Ingredients
Scale
- 1 1/2 lbs baby potatoes (red or Yukon gold)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled
- 1/4 cup sour cream
- 2 tbsp chopped green onions or chives
Instructions
- Boil the Potatoes: Place baby potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 15–20 minutes. Drain and let cool slightly.
- Smash the Potatoes: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the potatoes on the baking sheet and gently smash each one with the bottom of a glass or potato masher.
- Season and Bake: Drizzle the smashed potatoes with olive oil, then sprinkle with salt, pepper, and garlic powder. Bake for 20–25 minutes, or until crispy and golden.
- Add Toppings: Remove from oven and sprinkle with shredded cheddar cheese and crumbled bacon. Return to oven for 5 more minutes, or until cheese is melted.
- Serve: Top each potato with a small dollop of sour cream and sprinkle with green onions or chives. Serve warm.
Notes
- You can prep the potatoes ahead and smash them, then roast just before serving.
- Try swapping in different cheeses like Monterey Jack or pepper jack for variety.
- For a vegetarian version, skip the bacon and add sautéed mushrooms or caramelized onions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg