Loaded Smashed Potatoes

Loaded Smashed Potatoes are crispy on the outside, fluffy on the inside, and topped with all the best savory fixings—cheese, sour cream, and green onions. These buttery, golden bites are a cross between baked potatoes and hash browns, and they’re the perfect side dish or appetizer when I want something totally irresistible.

Why You’ll Love This Recipe

I love this recipe because it turns humble baby potatoes into something extraordinary. Each one is crisp, cheesy, salty, and creamy all at once. They’re incredibly easy to make with just a handful of ingredients, and they’re fun to load up with toppings, whether I’m serving them for dinner, parties, or game day.

Ingredients

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

• Baby potatoes (red or Yukon gold work best)

• Olive oil or melted butter

• Garlic powder

• Salt and black pepper

• Shredded cheddar cheese

• Sour cream

• Green onions, thinly sliced

• Optional: fresh parsley or chives for garnish

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I boil the baby potatoes in salted water until fork-tender, about 15–20 minutes. Then I drain them and let them cool slightly.

3. I place the potatoes on the prepared baking sheet and gently smash each one flat using the bottom of a glass or a potato masher.

4. I brush them generously with olive oil or melted butter, then sprinkle with salt, pepper, and garlic powder.

5. I bake them for 20–25 minutes, or until the edges are golden and crispy.

6. I remove them from the oven and immediately sprinkle with cheddar cheese, then return them to the oven for 2–3 more minutes to melt the cheese.

7. I let them cool slightly before topping with dollops of sour cream and a sprinkle of green onions and fresh herbs.

Servings and timing

This recipe serves 4 to 6 people as a side dish or appetizer. It takes about 15 minutes to prep, 20 minutes to boil, and 25 minutes to bake, so it’s ready in about an hour.

Variations

• I sometimes swap cheddar for pepper jack or mozzarella for a different flavor.

• For a spicy kick, I drizzle with hot sauce or sprinkle with red pepper flakes.

• A dash of ranch seasoning or smoked paprika adds a fun twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a hot oven or air fryer for 5–10 minutes until crispy again. I avoid microwaving them, as it makes them soggy.

FAQs

Can I make these ahead of time?

Yes, I boil and smash the potatoes ahead of time, then store them in the fridge. When I’m ready to serve, I roast them, top with cheese and bacon, and finish as usual.

What kind of potatoes work best?

I use baby Yukon gold or red potatoes. They hold their shape well and crisp up beautifully.

Can I use pre-cooked bacon?

Yes, I’ve used pre-cooked or even bacon bits in a pinch. Just sprinkle them on before the final cheese melt.

Do I need to peel the potatoes?

No, I leave the skins on—they add flavor and crisp up perfectly in the oven.

What’s the best way to smash the potatoes?

I use the bottom of a sturdy glass, jar, or potato masher. I press firmly but gently to flatten them without breaking them apart.

Conclusion

Loaded Smashed Potatoes are one of my go-to side dishes when I want something hearty, comforting, and crowd-pleasing. With crispy edges, gooey cheese, and all the loaded toppings I love, they’re always a hit—and totally customizable to whatever I have on hand. Whether I serve them with steak, chicken, or just as a party snack, they never last long on the plate.

Loaded Smashed Potatoes

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Loaded Smashed Potatoes are crispy baby potatoes topped with cheddar cheese, sour cream, and green onions—an irresistible, savory side dish perfect for parties, dinners, or game day.

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Ingredients

• 1.5 pounds baby potatoes (red or Yukon gold)
• 2 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 green onions, thinly sliced
• Optional: chopped fresh parsley or chives for garnish

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and cool slightly.
3. Place potatoes on baking sheet and gently flatten each with a glass or masher.
4. Brush with olive oil or melted butter. Sprinkle with garlic powder, salt, and pepper.
5. Bake for 20–25 minutes until crispy and golden.
6. Remove from oven, top with cheese.
7. Return to oven for 2–3 minutes to melt cheese.
8. Cool slightly. Add sour cream, green onions, and optional herbs before serving.

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Notes

• Don’t overcrowd the baking sheet to ensure crispiness.
• Boil and smash potatoes ahead of time for faster prep later.
• Use parchment paper for easier cleanup.

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Nutrition

• Serving Size: 1 portion
• Calories: 260
• Sugar: 2g
• Sodium: 420mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 30mg