Loaded Smashed Potatoes

Loaded Smashed Potatoes are crispy on the outside, soft on the inside, and topped with everything I love about loaded baked potatoes—cheese, bacon, green onions, and a dollop of sour cream. They’re easy to make and even easier to love, whether I’m serving them as a snack, a side, or a party appetizer.

Why You’ll Love This Recipe

I love this recipe because it takes simple baby potatoes and transforms them into a golden, cheesy, flavor-packed bite. Smashed potatoes give me the best of both worlds—crispy edges and fluffy centers. They’re super customizable, and I can serve them hot from the oven or at room temperature. They’re always a hit at gatherings and family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby potatoes or small Yukon Gold potatoes
olive oil
salt and pepper
garlic powder
shredded cheddar cheese
cooked bacon (crumbled)
green onions (sliced)
sour cream (for serving)
optional: chopped parsley or chives for garnish

Directions

1. I start by boiling the baby potatoes in salted water until they’re fork-tender, about 15–20 minutes.

2. I drain them and let them cool slightly, then place them on a greased baking sheet.

3. Using the bottom of a glass or a potato masher, I gently smash each potato until flattened but still intact.

4. I drizzle them with olive oil and sprinkle with salt, pepper, and garlic powder.

5. I roast them in a 425°F oven for 20–25 minutes until golden and crispy.

6. I take them out, sprinkle shredded cheddar and crumbled bacon on top, then return them to the oven for a few minutes to melt the cheese.

7. I finish them with a sprinkle of green onions and a dollop of sour cream just before serving.

Servings and timing

This recipe makes about 4 servings and takes roughly 45 minutes total—20 minutes to boil the potatoes and 25 minutes to roast and top. It’s a great side dish or appetizer when I want something indulgent and fun.

Variations

Sometimes I use Monterey Jack or pepper jack cheese for a different flavor. I’ve also made a vegetarian version by leaving out the bacon and topping with sautéed mushrooms or caramelized onions. For an extra kick, I drizzle a bit of hot sauce or use chipotle sour cream. And when I want a Mediterranean twist, I add crumbled feta, olives, and tzatziki instead.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place them on a baking sheet in the oven at 375°F until hot and crispy again—about 10–12 minutes. They also reheat well in the air fryer.

FAQs

Can I use regular-sized potatoes?

Yes, I’ve used small Yukon Gold or red potatoes and just cut them in halves or quarters before smashing.

How do I make them extra crispy?

I make sure to dry the boiled potatoes well and use enough oil on the baking sheet. A hot oven and space between potatoes also help.

Can I make these ahead of time?

Yes, I boil and smash the potatoes ahead, then refrigerate. I roast and top them right before serving.

Can I make them dairy-free?

Yes, I use dairy-free cheese and skip the sour cream or use a plant-based alternative.

Are these good for parties?

Absolutely. I serve them on a platter with toppings on the side so everyone can build their own. They’re always one of the first things to go.

Conclusion

Loaded Smashed Potatoes are the ultimate comfort food side—crispy, cheesy, and full of flavor. I love how easy they are to make and how much everyone enjoys them, whether I’m feeding a crowd or just treating myself. They’re the kind of dish that disappears fast, and I never get tired of making them.

Loaded Smashed Potatoes

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Lactose

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Description

Loaded Smashed Potatoes are crispy, cheesy baby potatoes topped with bacon, green onions, and sour cream. A comforting, flavor-packed dish perfect as a side, snack, or appetizer.

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Ingredients

• 1.5 lbs baby potatoes or small Yukon Gold potatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 green onions, sliced
• Sour cream, for serving
• Optional: chopped parsley or chives for garnish

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Instructions

1. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
2. Preheat oven to 425°F (220°C) and grease a baking sheet.
3. Place potatoes on the sheet and gently smash each with the bottom of a glass or potato masher.
4. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
5. Roast for 20–25 minutes until golden and crispy.
6. Top with shredded cheese and crumbled bacon, return to oven for a few minutes to melt the cheese.
7. Remove from oven, top with green onions and a dollop of sour cream. Garnish with parsley or chives if desired.

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Notes

• Use Monterey Jack or pepper jack cheese for variation.
• Omit bacon and add sautéed mushrooms for a vegetarian option.
• Try a Mediterranean twist with feta, olives, and tzatziki.
• Reheat leftovers in the oven or air fryer for best texture.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 310
• Sugar: 2g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 35mg