If you’re craving a side dish that’s bursting with flavor and pure comfort, the Loaded Smashed Potatoes Recipe is your new best friend in the kitchen. Imagine crispy, golden edges giving way to tender, fluffy centers, all generously topped with melted cheddar cheese, smoky bacon, and a cool dollop of sour cream. It’s ridiculously easy to make but makes a big impression at any meal, turning humble baby potatoes into something truly spectacular that everyone will ask for again and again.
Ingredients You’ll Need
Bringing this Loaded Smashed Potatoes Recipe to life requires just a handful of simple ingredients, each playing a crucial role in creating the perfect balance of taste, texture, and visual appeal. From creamy potatoes to crispy bacon and vibrant green onions, every item contributes something special.
- 1 ½ pounds baby potatoes (Yukon gold or red): These small potatoes are perfect for smashing, offering a creamy inside and thin skins that crisp up nicely.
- 2 tablespoons olive oil: Helps the potatoes become beautifully golden and crispy during roasting.
- 1 teaspoon garlic powder: Adds a subtle, savory depth without overpowering the potatoes.
- ½ teaspoon salt: Enhances the natural potato flavors and balances all the toppings.
- ½ teaspoon black pepper: Gives a mild kick that complements the richness of cheese and bacon.
- 1 cup shredded cheddar cheese: Melts perfectly to create that irresistible gooey topping.
- 4 slices bacon, cooked and crumbled: Brings a smoky crunch that pairs wonderfully with creamy sour cream.
- ¼ cup sour cream: Adds a tangy creaminess that cools down the heat and rounds out the dish.
- 2 tablespoons chopped green onions or chives: Provide a fresh, oniony bite and a pop of color to brighten the plate.
- Optional toppings like extra cheese, ranch drizzle, or hot sauce: These bring your personal flair to every bite.
How to Make Loaded Smashed Potatoes Recipe
Step 1: Boil the Baby Potatoes
Start by boiling your baby potatoes in salted water until they’re tender when pierced with a fork. This step ensures the inside of the potatoes is perfectly soft and fluffy, setting the stage for a dreamy smash later on.
Step 2: Smash and Season
Once cooled enough to handle, place the potatoes on a parchment-lined baking sheet. Use the bottom of a glass or measuring cup to gently press each potato down until it’s flattened but still holds together. This smashing creates those irresistible crispy edges when roasted.
Step 3: Drizzle and Sprinkle
Drizzle olive oil evenly over the smashed potatoes, making sure every piece gets a little shine. Then sprinkle garlic powder, salt, and pepper to infuse the potatoes with savory seasoning that enhances their natural sweetness.
Step 4: Roast to Crispy Perfection
Pop the tray into a preheated 425°F oven and roast for 20 to 25 minutes. This high heat crisps up the edges and turns the potatoes a mouthwatering golden brown that’s hard to resist.
Step 5: Add Cheese and Bacon, Then Finish Baking
Take the potatoes out and generously top each with shredded cheddar and crumbled bacon. Return to the oven for a brief 3 to 5 minutes so the cheese can melt into a luscious, gooey blanket over the crispy potatoes.
Step 6: Top and Serve
Before serving, add a generous dollop of sour cream and sprinkle chopped green onions or chives on top. These final touches deliver creaminess and freshness that balance the loaded flavors perfectly.
How to Serve Loaded Smashed Potatoes Recipe
Garnishes
The beauty of this Loaded Smashed Potatoes Recipe lies in the garnishes that elevate it to the next level. Sour cream adds cooling creaminess, while chopped green onions introduce a fresh zing. For those who like a little heat, a drizzle of hot sauce or ranch dressing turns these potatoes into a loaded flavor bomb.
Side Dishes
This dish is downright versatile and pairs well with a variety of mains. Think grilled chicken, juicy burgers, or a vibrant veggie bowl for a well-rounded meal. The crispy potatoes bring such savory satisfaction, they can even shine as the star side at holiday dinners or casual weeknight suppers.
Creative Ways to Present
For a fun twist, serve these loaded smashed potatoes as a party appetizer by mounding them on a large platter for guests to dig into. Or pop them into mini muffin tins before roasting for individual portions packed with crispy edges and cheesy goodness—perfect finger food at any gathering.
Make Ahead and Storage
Storing Leftovers
Got leftovers from your Loaded Smashed Potatoes Recipe? No problem! Store them in an airtight container in the fridge for up to 3 days to keep the flavors fresh and the textures just right.
Freezing
If you want to freeze them, it’s best to do so before adding fresh toppings like sour cream and green onions. Place the roasted and smashed potatoes in a single layer on a baking sheet to freeze them individually, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.
Reheating
For reheating, place the potatoes on a baking sheet and warm them in a 375°F oven until they’re heated through and regain some crispiness, about 10 to 15 minutes. Avoid microwaving if you want to preserve that fantastic texture.
FAQs
Can I use larger potatoes for this recipe?
While baby potatoes work best because of their size and texture, you can use larger potatoes cut into smaller chunks. Just keep in mind the roasting time may need adjustment to ensure they crisp nicely without drying out.
How do I make this recipe vegetarian?
Simply skip the bacon and consider topping your potatoes with sautéed mushrooms or caramelized onions. These additions add robust flavor and satisfy the savory craving in a veggie-friendly way.
Is this recipe gluten-free?
Yes! This Loaded Smashed Potatoes Recipe uses naturally gluten-free ingredients, making it a great option for those avoiding gluten. Just be sure any optional toppings like ranch dressing are labeled gluten-free.
Can I prepare the potatoes ahead of time?
Absolutely! You can boil and smash the potatoes a day in advance, then keep them covered in the fridge. When ready, just roast them until crispy and add your toppings right before serving for maximum freshness.
What alternatives do I have for cheddar cheese?
Cheddar is classic, but feel free to experiment with mozzarella for stretchiness, pepper jack for some spice, or even gouda for a smoky twist. Just pick cheeses that melt well for the best loaded potato experience.
Final Thoughts
This Loaded Smashed Potatoes Recipe is such a joyful way to upgrade simple baby potatoes into a flavorful, crowd-pleasing dish. Filled with crispy edges, melty cheese, smoky bacon, and creamy toppings, it’s a guaranteed hit at any table. Trust me, once you try it, these loaded smashed potatoes will quickly become a recipe you reach for again and again when you want something comforting, fun, and utterly delicious.
Print
Loaded Smashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Loaded Smashed Potatoes are a deliciously crispy and cheesy side dish featuring tender boiled baby potatoes smashed and roasted to golden perfection, then topped with melted cheddar cheese, crispy bacon, sour cream, and fresh green onions. This comforting recipe is perfect for family meals and gatherings, offering a flavorful twist on classic roasted potatoes.
Ingredients
Potatoes and Seasoning
- 1 ½ pounds baby potatoes (Yukon gold or red)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- ¼ cup sour cream
- 2 tablespoons chopped green onions or chives
- Optional: extra cheese, ranch drizzle, or hot sauce for topping
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes to a crispy finish.
- Boil Potatoes: Place baby potatoes in salted boiling water and cook for 15–20 minutes until they are fork-tender. Drain the potatoes and allow them to cool slightly for easier handling.
- Smash Potatoes: Arrange the boiled potatoes on a parchment-lined baking sheet. Using the bottom of a glass or measuring cup, gently press down each potato to flatten it while keeping it intact.
- Season Potatoes: Drizzle the smashed potatoes with olive oil and sprinkle evenly with garlic powder, salt, and black pepper to infuse flavor.
- Roast Potatoes: Roast in the preheated oven for 20–25 minutes or until the potatoes are crispy and golden brown on the edges.
- Add Cheese and Bacon: Remove the baking sheet from the oven, evenly sprinkle shredded cheddar cheese and crumbled bacon on top of the potatoes.
- Melt Cheese: Return the potatoes to the oven and bake for an additional 3–5 minutes until the cheese has melted perfectly.
- Finish and Serve: Remove from oven, place a dollop of sour cream on each potato, and garnish with chopped green onions or chives. Optionally add extra cheese, ranch drizzle, or hot sauce before serving.
Notes
- For a vegetarian version, omit bacon and substitute with sautéed mushrooms for a savory topping.
- You can prepare the potatoes ahead of time and reheat in the oven to crisp them just before serving.
