Loaded smashed potatoes have all the flavors of a loaded baked potato, only better.
Loaded smashed potatoes are a huge hit in my house. If you love loaded baked potatoes, you will absolutely love this recipe. It combines crispy potatoes with bacon, cheese, sour cream, and chives.
Not only are these potatoes a yummy side dish recipe, but we also love them as an easy, light meal. These loaded smashed potatoes are also a hit as an appetizer, on game day, or on a holiday table.
Why I Love Loaded Smashed Potatoes
- Simple Ingredients - These loaded smashed potatoes are made with simple ingredients that may already be in your pantry and fridge. This is an easy recipe featuring creamy yet crispy potatoes, crisp bacon, melted cheddar cheese, tangy sour cream, and chives.
- Customizable - You can make these potatoes your own. Feel free to add barbecue pulled pork, swap the cheddar for a cheese of your choice, or use green onions instead of chives.
- Versatile - Although these are the perfect side dish recipe, they can also make a complete meal, an easy appetizer, or a game day snack.
Tools
- Large Pot
- Colander
- Skillet
- Cutting Board and Sharp Knife
- Baking Sheet
- Parchment Paper
- Spatula
- Cheese Shredder
Ingredients
Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.
- Potatoes - The type of potato used makes a big difference in this recipe. Baby yellow potatoes are creamy and cook rather quickly. Once in the oven, they crisp up nicely, giving a creamy, yet crispy texture.
- Butter - The butter helps the potatoes crisp up and gives a richness to the crispy potatoes.
- Salt, Pepper, and Garlic Powder - Classic seasoning that enhances the flavors in these loaded smashed potatoes.
- Bacon - This adds a crunchy, salty, meaty flavor to the loaded taters.
- Cheddar Cheese - Cheese makes everything (almost) better. This gives a melty goodness that is classic on a loaded potato.
- Sour Cream - This gives a creamy yet tangy topping to the potatoes that a must on a loaded baked potato.
- Chives - The chives add a fresh pop on top of the crispy smashed potatoes.
Instructions
Step 1
Preheat oven to 425° F.
Step 2
Boil potatoes in a large pot until fork tender. About 15-20 minutes. Drain well.
Step 3
Meanwhile, cook the bacon in the skillet until crispy. Crumble the cooked bacon.
Step 4
Line a baking sheet with parchment paper then place the potatoes on the paper. Gently smash each potato with a turning spatula or the bottom of a cup.
Step 5
Mix the melted butter with the salt, black pepper, and garlic powder. Brush the butter mixture on the smashed potatoes.
Step 6
Bake for approximately 30 minutes or until the edges are crispy.
Step 7
Remove from the oven and evenly sprinkle with the shredded cheese and bacon bits.
Step 8
Bake for an additional 5 minutes or until the cheese is melted.
Step 9
Remove from the oven and top with sour cream and chives.
Step 10
Serve and enjoy!
Tips for The Best Loaded Smashed Potatoes
- Boil the potatoes until fork tender so that they smash well without falling apart.
- Gently smash them so that they stay together.
- Lightly oil or butter the bottom of the cup or the spatula so that the potato does not stick while being smashed.
- For easy bacon bits, cut the bacon into small pieces before frying.
Variations
- Instead of butter, brush the potatoes with olive oil.
- Swap out the chives for sliced green onions.
- Pepper Jack or Colby Jack can be substituted for the cheddar.
- Leave off the plain sour cream and use easy sour cream and chive dip instead.
- Omit the bacon for a meat free smashed potato.
Storage
- Cool, then store in an airtight container in the refrigerator for up to 4 days.
- For the best reheating, leave the sour cream off the ones that will be refrigerated.
Reheating
- Oven: Place the smashed potatoes on a baking sheet and bake at 400°F for 12-15 minutes, until heated and crispy.
- Air Fryer (my preferred method): Air fry at 375°F for 5-7 minutes, or until crispy and heated through.
- Microwave (least preferred method): Heat on 30-second intervals until hot. These will be softer and not crispy.
Frequently Asked Questions
Yes! Air fry the smashed potatoes at 400° F for 10-15 minutes or until crispy.
This could be due to a couple of reasons. The baking sheet may have been overcrowded with the potatoes, or the potatoes were not drained enough and were still wet.
Lining the baking sheet with parchment paper keeps the potatoes and cheese from sticking to the pan.
What To Serve With Loaded Smashed Potatoes
Loaded Smashed Potatoes
- Total Time: 55 minutes
- Yield: 4 - 5 servings 1x
Description
These loaded smashed potatoes are crispy, cheesy, and meaty. These are a perfect side dish, but they also make a great appetizer or a light meal.
Ingredients
- 1 ½ pound baby yellow potatoes
- 4 tablespoons melted butter
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 8 slices of bacon
- 1 cup shredded cheddar cheese
- sour cream
- fresh chopped chives
Instructions
- Preheat oven to 425° F.
- Boil potatoes in a large pot until fork tender. About 15-20 minutes. Drain well.
- Meanwhile, cook the bacon in the skillet until crispy. Crumble the cooked bacon.
- Line a baking sheet with parchment paper, then place the potatoes on the paper. Gently smash each potato with a turning spatula or the bottom of a cup.
- Mix the melted butter with the salt, black pepper, and garlic powder. Brush the butter mixture on the smashed potatoes.
- Bake for approximately 30 minutes or until the edges are crispy.
- Remove from the oven and evenly sprinkle with the shredded cheese and bacon bits.
- Bake for an additional 5 minutes or until the cheese is melted.
- Remove from the oven and top with sour cream and chives.
- Serve and enjoy!
Notes
- Boil the potatoes until fork tender so that they smash well without falling apart.
- Gently smash them so that they stay together.
- Lightly oil or butter the bottom of the cup or the spatula so that the potato does not stick while being smashed.
- For easy bacon bits, cut the bacon into small pieces before frying.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Side Dish
- Cuisine: American
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