If you’re craving pure comfort food crackling with flavor and texture, these Loaded Smashed Potatoes are about to win you over. Imagine crispy-edged, fluffy potatoes draped in gooey cheddar, smoky bacon, cool sour cream, and that irresistible lift of green onions—each bite an explosion of creamy, crunchy, salty, and savory elements. This crowd-pleaser transforms a handful of pantry staples into a knockout side or appetizer for anything from weeknight dinners to backyard barbecues. Trust me, friends will be hounding you for the recipe the moment these hit the table!
Ingredients You’ll Need
The beauty of Loaded Smashed Potatoes lies in simple, easy-to-find ingredients—each one playing a starring role in building those dreamy layers of taste and texture. From creamy potatoes to melty cheese and all the fixings, these basics come together to make something truly unforgettable.
- Baby Yukon Gold or red potatoes (1½ pounds): Their tender skins and buttery interiors create the ultimate base for smashing and crisping.
- Olive oil (2 tablespoons): Helps your potatoes roast up gorgeously golden and crispy on the outside.
- Garlic powder (½ teaspoon): Brings a subtle savory backbone that rounds out every bite.
- Smoked paprika (½ teaspoon): Adds a gentle smoky warmth and beautiful color.
- Salt and pepper (to taste): The essential seasoning duo for drawing out every flavor.
- Shredded cheddar cheese (1 cup): Melts into gooey, cheesy goodness for that classic loaded potato experience.
- Bacon, cooked and crumbled (4 slices): Brings smoky, meaty crunch that makes these potatoes truly loaded.
- Sour cream (¼ cup): Lends creaminess and tang, balancing the richness of all your toppings.
- Chopped green onions or chives (2 tablespoons): Give a fresh, oniony bite and a pop of green color for visual and flavor contrast.
- Optional toppings: jalapeños, hot sauce, or ranch drizzle: Perfect for dialing up spice, zesty bite, or creamy decadence—customize to your heart’s content.
How to Make Loaded Smashed Potatoes
Step 1: Boil the Potatoes
Start by preheating your oven to 425°F (220°C). Place your baby potatoes into a large pot of salted water and bring it to a boil. Let those potatoes gently simmer for 15–20 minutes, or until they’re easily pierced with a fork—think soft, but not falling apart. Once they’re ready, drain them and give them a few minutes to cool off—they’ll be easier (and safer!) to handle.
Step 2: Smash and Arrange
Transfer the warm potatoes onto a parchment-lined baking sheet, making sure they’re spaced out. Now for the fun part: grab the bottom of a glass or a sturdy measuring cup and gently press down on each potato until it flattens. Don’t go too wild—you want them smashed but still in one piece, with plenty of craggy edges for that future crunch.
Step 3: Season and Oil
Drizzle your olive oil generously over the smashed potatoes, then sprinkle them with garlic powder, smoked paprika, salt, and pepper. Give each one a little tap or rub to make sure the seasoning gets into all those nooks and crannies. This is your ticket to flavor-packed crispy bites in every forkful.
Step 4: Roast to Perfection
Slide the sheet pan into your hot oven and roast the potatoes for 25–30 minutes, flipping them over about halfway through. Watch for edges turning golden brown and super crispy—that’s how you know they’re ready to soak up every irresistible topping coming their way.
Step 5: Add Cheese and Bacon
As soon as your potatoes come out hot and sizzling, shower them with shredded cheddar and a generous sprinkle of crumbled bacon. Return the baking sheet to the oven for just 3–5 minutes, or until the cheese is melted and bubbly. This quick melt cements all those craveable toppings right onto your crispy potatoes.
Step 6: Finish with Creamy and Fresh Toppings
Take the potatoes out one last time and, while still warm, add big dollops of sour cream and a scatter of chopped green onions or chives. If you’re feeling adventurous, pile on some jalapeños, a drizzle of hot sauce, or a swirl of ranch. Each bite will be irresistible, guaranteed!
How to Serve Loaded Smashed Potatoes
Garnishes
No plate of Loaded Smashed Potatoes is truly complete without those final finishing touches. A scoop of sour cream adds dreamy richness, green onions deliver freshness, and extras like jalapeños or a zigzag of ranch make every plate pop with color and character. Go wild with garnishes to match your mood or the occasion!
Side Dishes
These potatoes play beautifully as a hearty side to everything from grilled meats to a big garden salad, or even alongside burgers at your next cookout. Pair them with barbecue chicken, steak, or sandwich platters—they’ll fit right into any menu and steal the spotlight as everyone’s favorite bite.
Creative Ways to Present
For an unforgettable appetizer, serve individual Loaded Smashed Potatoes on a platter with tiny toothpicks or load them up in a cast iron skillet for rustic charm. For parties, offer a build-your-own potato bar: set out toppings like salsa, pickled onions, or hot sauce so guests can customize every bite.
Make Ahead and Storage
Storing Leftovers
Tucked away in an airtight container, leftover Loaded Smashed Potatoes stay delicious in the fridge for up to three days. Let them cool fully before storing, and keep any extra sour cream or fresh toppings separate until ready to eat—this keeps everything at its best.
Freezing
While you can freeze smashed potatoes (plain or topped with cheese and bacon), they’re at their crispy best fresh from the oven. If you must freeze, cool completely, then wrap tightly and freeze for up to a month. Thaw in the refrigerator before reheating for a better texture.
Reheating
To bring your leftover Loaded Smashed Potatoes back to their crispy glory, pop them in a 400°F oven or toaster oven for about 10 minutes. If using a microwave, they’ll still taste great but lose some crunch—an air fryer is a happy medium for speedy, crispy reheating.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Gold and red potatoes are top picks for their creamy texture and thin skins, you can use baby Russets or fingerlings. Just avoid big, starchy varieties, as they can be tougher to handle and less creamy inside.
How do I make this dish vegetarian?
It’s a breeze! Simply skip the bacon or use plant-based bacon alternatives or crumbled veggie sausage. All the bold flavors and textures will still shine through—no one will miss a thing!
Is there a way to make Loaded Smashed Potatoes ahead for a party?
Yes, you can boil and smash the potatoes a day ahead, then store them in the fridge on the baking sheet. When party time rolls around, add oil and seasonings, and roast them fresh for maximum crispiness before loading with cheese and toppings.
What are some fun topping ideas besides the classics?
Try swapping cheddar for pepper jack or smoked gouda, add pickled red onions, crumbled blue cheese, or even salsa. A drizzle of barbecue sauce or some crisp fried shallots can take your Loaded Smashed Potatoes in a whole new flavor direction!
Can I make Loaded Smashed Potatoes dairy-free?
You sure can! Use your favorite dairy-free cheese and swap the sour cream for a plant-based version or plain non-dairy yogurt. The potatoes will still be deliciously crispy and flavorful with all your favorite toppings.
Final Thoughts
Loaded Smashed Potatoes are a guaranteed hit, no matter when or how you serve them. Gather your ingredients, invite some friends, and let the crispy, cheesy magic begin—you’ll be hooked after the first bite!
Print
Loaded Smashed Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
These Loaded Smashed Potatoes are crispy on the outside, fluffy on the inside, and packed with cheesy, bacony goodness. Perfect as a side dish or party appetizer, these indulgent potatoes are sure to be a hit!
Ingredients
Potatoes:
1½ pounds baby Yukon Gold or red potatoes
Seasoning:
2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, salt and pepper to taste
Toppings:
1 cup shredded cheddar cheese, 4 slices bacon (cooked and crumbled), ¼ cup sour cream, 2 tablespoons chopped green onions or chives
Optional toppings:
jalapeños, hot sauce, or ranch drizzle
Instructions
- Preheat the oven: Heat the oven to 425°F (220°C).
- Boil the potatoes: Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain and cool slightly.
- Smash the potatoes: Transfer the potatoes to a baking sheet, smash each one gently, but keep them intact.
- Season and roast: Drizzle with olive oil, sprinkle with spices, and roast for 25–30 minutes until crispy.
- Add toppings: Sprinkle with cheese and bacon, then return to the oven until the cheese melts.
- Finish and serve: Top with sour cream, green onions, and optional toppings. Serve warm.
Notes
- For a vegetarian option, omit the bacon or use plant-based crumbles.
- Best served fresh but can be reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
