Loaded Smashed Potatoes

Why You’ll Love This Recipe

These Loaded Smashed Potatoes are a fun twist on traditional mashed or baked potatoes. The combination of crispy, smashed potatoes and the classic baked potato toppings makes them a crowd-pleaser every time. You can also customize the toppings to suit your preferences, adding extras like jalapeños, garlic, or even a drizzle of ranch dressing. They’re easy to make and guaranteed to disappear fast!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 lbs baby potatoes (Yukon Gold or red potatoes work great)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon (crumbled)
• 1/2 cup sour cream
• 2-3 green onions (chopped)
• Fresh parsley (optional, for garnish)

Directions

1. Boil the Potatoes:

• Wash the baby potatoes and place them in a large pot. Fill the pot with water to cover the potatoes by about an inch or two. Bring the water to a boil over medium-high heat and cook the potatoes for 15-20 minutes, or until they are fork-tender (easily pierced with a fork).
• Drain the potatoes and let them cool slightly so you can handle them.

2. Smash the Potatoes:

• Preheat your oven to 425°F (220°C).
• Place the boiled potatoes on a parchment-lined baking sheet. Use a potato masher, fork, or the bottom of a glass to gently smash each potato until it’s flattened but still in one piece. Be gentle, as you want them to stay together while getting a little smashed!

3. Season the Potatoes:

• Drizzle the smashed potatoes with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Flip them over and season the other side as well.
• Roast the potatoes in the preheated oven for about 20 minutes, or until they are golden brown and crispy on the edges.

4. Top the Potatoes:

• Remove the potatoes from the oven and sprinkle them with shredded cheddar cheese. Return them to the oven for another 5 minutes, or until the cheese is melted and bubbly.
• While the potatoes are baking, cook the bacon until crispy (you can do this in a skillet or in the oven) and crumble it.

5. Assemble the Loaded Potatoes:

• Once the potatoes are done baking, top each one with a spoonful of sour cream, crumbled bacon, and a sprinkle of chopped green onions.
• Garnish with fresh parsley if desired, and serve immediately.

Servings and timing

This recipe makes about 4-6 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Spicy Loaded Smashed Potatoes: Add sliced jalapeños on top for some extra heat, or mix hot sauce into the sour cream before drizzling over the potatoes.
• Garlic Parmesan: After roasting, sprinkle the potatoes with grated Parmesan cheese and roasted garlic for a savory twist.
• Veggie Loaded Smashed Potatoes: Add sautéed mushrooms, spinach, or bell peppers for a veggie-packed version.
• Ranch-Style: Swap sour cream for ranch dressing, or add ranch seasoning to the potatoes for a flavor boost.

Storage/Reheating

• Storage: Leftover Loaded Smashed Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in the microwave, but they won’t be as crispy.

FAQs

Can I make these ahead of time?

Yes! You can prepare the smashed potatoes up to the point of roasting and store them in the fridge for 1-2 days. Just bake and add the toppings when you’re ready to serve.

Can I use regular potatoes instead of baby potatoes?

Yes! You can use any kind of potato, but baby potatoes are great for this recipe because they hold their shape when smashed and are the perfect bite-sized portion. Just make sure to adjust the cooking time if you use larger potatoes.

Can I make these without bacon?

Yes, you can make a vegetarian version by omitting the bacon and adding more toppings like sautéed vegetables, or even beans for added protein.

How can I make the potatoes crispier?

If you like your potatoes extra crispy, after smashing them, you can broil them for an additional 2-3 minutes at the end of baking.

Conclusion

Loaded Smashed Potatoes are the perfect combination of crispy, cheesy, and creamy. Whether you’re serving them as a side dish or an appetizer, they’re sure to be a hit! With their crispy edges, tender insides, and loaded toppings, they’re a comforting treat that will become a go-to recipe. Enjoy!

Loaded Smashed Potatoes

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Loaded Smashed Potatoes are crispy, golden baby potatoes topped with melted cheese,  sour cream, and green onions. They’re the perfect side dish or appetizer — crunchy on the outside, creamy inside, and packed with flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 1/2 lbs baby potatoes (Yukon Gold or red potatoes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2–3 green onions, chopped
• Fresh parsley, optional for garnish

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Instructions

1. Wash and boil the baby potatoes in a large pot of water for 15-20 minutes until fork-tender. Drain and let cool slightly.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Place the boiled potatoes on the sheet and gently smash each one with a potato masher or the bottom of a glass until flattened but intact.
4. Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper on both sides.
5. Roast for 20 minutes until golden brown and crispy on the edges.
6. Sprinkle shredded cheddar cheese over the potatoes and return to the oven for 5 minutes, until the cheese melts.
7. Top each potato with sour cream,  and chopped green onions.
8. Garnish with fresh parsley if desired and serve immediately.

Notes

• To make them spicier,  drizzle with hot sauce.
• For a vegetarian version,  add sautéed vegetables.
• To make ahead, prepare up to roasting, refrigerate, and bake with toppings later.
• Reheat in the oven at 350°F for best crispiness.

Nutrition

• Serving Size: 1 serving (about 2-3 potatoes)
• Calories: 260
• Sugar: 2g
• Sodium: 380mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg