Loaded Smashed Potatoes

why make this recipe

Loaded Smashed Potatoes are the perfect comfort food. They blend the softness of potatoes with rich flavors, making them a great side dish or a tasty snack. When you crave something warm and savory, these potatoes fit the bill perfectly. Plus, they are easy to make and can be customized to suit your tastes!

how to make Loaded Smashed Potatoes

Ingredients:

• 1.5 pounds baby potatoes (gold or red)
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 4–5 slices cooked bacon, crumbled
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives
• Paprika or cayenne for heat
• Parmesan cheese (optional)
• Green onions as alternative garnish (optional)

Directions:

1. Place the baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil.
2. Cook the potatoes for 15–20 minutes, or until they are fork-tender. Drain and let them dry.
3. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
4. Spread the potatoes on the baking sheet and gently smash each one to about 1/2 inch thick.
5. Drizzle the potatoes with olive oil and season with garlic powder, salt, and pepper. Flip each potato and season the other side.
6. Roast the potatoes in the oven for 25–30 minutes, flipping halfway through, until they are golden and crispy.
7. Once golden, top the potatoes with cheese and crumbled bacon. Return to the oven for an additional 3–5 minutes until the cheese melts.
8. Remove from the oven and let them cool slightly. Add sour cream and fresh chives on top before serving.
9. Serve warm and enjoy!

how to serve Loaded Smashed Potatoes

Loaded Smashed Potatoes are best enjoyed warm. Serve them as a side with grilled meats, burgers, or even as a snack with friends. You can offer extra toppings like additional sour cream, chives, or green onions for guests to add according to their taste.

how to store Loaded Smashed Potatoes

If you have leftovers, allow the potatoes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.

tips to make Loaded Smashed Potatoes

• For extra flavor, you can add your favorite spices or herbs when seasoning the potatoes.
• Make sure not to overcook the potatoes; they should be tender but not mushy.
• If you prefer a spicy kick, feel free to add more paprika or cayenne pepper.

variation

You can switch up the cheese used for topping, like using Monterey Jack or pepper jack for a different flavor. Also, consider adding diced tomatoes or jalapeños for a fresh twist!

FAQs

1. Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just cut them into smaller pieces so they cook evenly.

2. Can I make Loaded Smashed Potatoes ahead of time?
You can prepare the potatoes and smash them, then store them in the fridge until you are ready to roast them. Just add a bit more cooking time to heat them through.

3. What can I serve with Loaded Smashed Potatoes?
These potatoes go well with grilled meats, burgers, or even as a topping for chili. They can also be served as appetizers at parties!

Loaded Smashed Potatoes

Loaded Smashed Potatoes are the perfect comfort food that offers a blend of tender potatoes topped with rich flavors, making them a delightful side dish or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds baby potatoes (gold or red) Alternatively, you can use regular potatoes cut into smaller pieces.
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese Other cheese varieties like Monterey Jack or pepper jack can be used.
• 4–5 slices cooked bacon, crumbled
• 1/2 teaspoon garlic powder
• to taste Salt and black pepper
• 1/2 cup sour cream Can be supplemented with extra for serving.
• 2 tablespoons chopped fresh chives Green onions can be used as an alternative garnish.
• to taste Paprika or cayenne for heat Adjust according to desired spiciness.
• optional Parmesan cheese Can be added for extra flavor.

Method

 

Preparation

1. Place the baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil.
2. Cook the potatoes for 15–20 minutes, or until they are fork-tender. Drain and let them dry.
3. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
4. Spread the potatoes on the baking sheet and gently smash each one to about 1/2 inch thick.

Cooking

1. Drizzle the potatoes with olive oil and season with garlic powder, salt, and pepper. Flip each potato and season the other side.
2. Roast the potatoes in the oven for 25–30 minutes, flipping halfway through, until they are golden and crispy.
3. Once golden, top the potatoes with cheese and crumbled bacon. Return to the oven for an additional 3–5 minutes until the cheese melts.
4. Remove from the oven and let them cool slightly. Add sour cream and fresh chives on top before serving.

Notes

For extra flavor, add your favorite spices or herbs when seasoning the potatoes. Allow leftovers to cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.