Name: Loaded Smashed Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: Baby Potatoes: 1 1/2 pounds baby potatoes Olive Oil Mixture: 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste Toppings: 1 cup shredded cheddar cheese, 4 slices cooked bacon (crumbled), 1/4 cup sour cream, 2 tablespoons chopped green onions or chives

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If you love the irresistible combo of crispy potatoes, gooey cheese, and savory bacon, get ready to meet your new go-to comfort food: Loaded Smashed Potatoes. Imagine tender baby potatoes, smashed until perfectly rustic, roasted until crisp, and loaded with all your favorite baked potato toppings. It’s simple to make but completely over the top in flavor, making it a guaranteed hit whether you’re serving it up as a party snack, a satisfying side, or a fun twist on your weeknight dinner. This recipe will walk you through every delicious step so you can confidently wow your taste buds and your lucky guests!

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Ingredients You’ll Need

You won’t find a complicated grocery list here—the beauty of Loaded Smashed Potatoes is all in a handful of classic, vibrant ingredients. Each plays its part in creating the ultimate mash-up of crunch, cream, and savory goodness.

Baby potatoes: Their thin skins turn extra crispy while the insides stay fluffy—look for red or yellow if you can.
Olive oil: Using a generous drizzle not only helps crisp up the potatoes but adds a subtle, earthy richness.
Garlic powder: This brings a gentle garlicky warmth to each bite without overpowering the other flavors.
Onion powder: A sprinkle deepens the flavor, giving that classic baked-potato backdrop.
Salt and pepper: Essential for seasoning—taste as you go to keep those flavors spot-on.
Shredded cheddar cheese: Melts over the hot potatoes for that oozy, cheesy magic everyone craves.
Cooked bacon, crumbled: Adds a smoky, salty crunch that takes these potatoes from good to unforgettable.
Sour cream: A cool, creamy finish that perfectly complements all those warm, crispy edges.
Chopped green onions or chives: This pop of fresh flavor and color brightens up the whole dish.

How to Make Loaded Smashed Potatoes

Step 1: Boil the Potatoes

Start by simmering your baby potatoes in a pot of salted water. Let them bubble away for 15 to 20 minutes, just until they’re fork-tender. You want them soft enough to smash but still holding their shape—think the perfect balance for a crunchy exterior and fluffy inside!

Step 2: Smash and Season

After draining and letting the potatoes cool slightly, arrange them on a parchment-lined baking sheet. Now comes the fun part: use the bottom of a sturdy glass or a potato masher to gently press each potato until it’s flattened but not falling apart. The more nooks and crannies, the crispier they’ll get! Drizzle with olive oil and sprinkle on the garlic powder, onion powder, plus plenty of salt and pepper.

Step 3: Roast Until Crispy

Slide your tray of seasoned potatoes into a hot 425°F oven. Roast for about 20 to 25 minutes, keeping an eye on them as they crisp up and turn beautifully golden. The edges should get nice and crunchy—just the way loaded smashed potatoes are meant to be enjoyed.

Step 4: Add Cheese and Bacon

When your potatoes reach peak crispiness, remove them from the oven and scatter a generous mound of shredded cheddar and crumbled bacon over the top. Pop the tray back in for 3 to 5 minutes, just until the cheese gets bubbly and melty. Swoon-worthy is an understatement!

Step 5: Finish and Serve

Time for the finishing touches that make loaded smashed potatoes totally irresistible: dollop each one with creamy sour cream and shower with fresh chopped green onions or chives. Serve them hot and watch them disappear.

How to Serve Loaded Smashed Potatoes

Garnishes

Don’t hold back on the toppings! Along with the classic sour cream and green onion combo, try a sprinkle of smoked paprika, a dusting of extra sharp cheddar, or even a dash of hot sauce for a punch. Garnishing not only amps up the flavor, it also makes your loaded smashed potatoes look extra inviting on the table.

Side Dishes

These potatoes are the ultimate sidekick to all sorts of mains—think juicy grilled steaks, roasted chicken, or pulled pork sliders. They also shine on a game-day snack platter alongside wings or dips, and nobody will ever turn them down at a casual brunch next to eggs and fruit.

Creative Ways to Present

If you’re entertaining, serve loaded smashed potatoes as bite-sized appetizers, topped with a tiny swirl of sour cream and bacon, skewered with a toothpick for easy picking. For gatherings, pile them on a big platter with a rainbow of toppings so everyone can build their own perfect bite.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any left (because these tend to vanish fast), let them cool to room temperature and store in an airtight container in the fridge for up to 3 days. They reheat surprisingly well and keep their delicious blend of textures.

Freezing

Loaded smashed potatoes can be frozen, though hold off on the sour cream and green onions until just before serving. Place cooled potatoes in a single layer on a tray to freeze, then transfer to a freezer bag for up to 2 months. Defrost before reheating so they stay wonderfully crispy.

Reheating

To bring back that irresistible crunch, spread leftovers on a baking sheet and warm in a 400°F oven until hot and crispy (about 10–15 minutes). The microwave works in a pinch, but the oven really revives that signature texture. Top with fresh garnishes and enjoy all over again!

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut larger potatoes into thick slices or chunks before boiling and smashing. Keep an eye on cooking times and adjust as needed—Yukon Golds or red potatoes work especially well in loaded smashed potatoes.

How do I make this recipe vegetarian?

To make vegetarian loaded smashed potatoes, simply omit the bacon or swap in your favorite plant-based bacon alternative. All the other toppings are naturally vegetarian and still deliver tons of flavor.

Can I prepare the potatoes ahead of time?

Yes! You can boil and smash the potatoes earlier in the day, then cover and chill them on the baking sheet. Roast and top with cheese and bacon just before serving for that perfect fresh-from-the-oven finish.

What other cheeses can I use?

Feel free to experiment—Monterey Jack, pepper jack, mozzarella, or a blend of your favorites all work beautifully. For even more flavor, sharp cheddar is a classic but don’t be afraid to go bold with smoked gouda or feta!

Are loaded smashed potatoes gluten-free?

Yes, this recipe is naturally gluten-free since potatoes, cheese, and bacon contain no gluten. Just be sure any added toppings, bacon, or seasoning blends you use are certified gluten-free if needed.

Final Thoughts

Whether you’re searching for a crowd-pleasing snack or a cozy, familiar side dish, these loaded smashed potatoes are sure to steal the show. Give them a try, get creative with your toppings, and watch them become a new classic in your kitchen—you’ll be glad you did!

Loaded Smashed Potatoes Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings
Diet: Non-Vegetarian

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Description

These Loaded Smashed Potatoes are a delicious and indulgent side dish or snack, featuring crispy smashed baby potatoes topped with melted cheddar cheese, crispy bacon, sour cream, and green onions.

Ingredients

Baby Potatoes:

1 1/2 pounds baby potatoes

Olive Oil Mixture:

2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste

Toppings:

1 cup shredded cheddar cheese, 4 slices cooked bacon (crumbled), 1/4 cup sour cream, 2 tablespoons chopped green onions or chives

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Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cook Potatoes: Boil the baby potatoes until fork-tender, drain, and cool slightly.
Smash Potatoes: Place potatoes on baking sheet, smash gently, drizzle with olive oil mixture, roast until crispy.
Add Toppings: Sprinkle with cheddar and bacon, bake until cheese melts.
Final Touches: Top with sour cream and green onions, serve.